Toasted Piña Colada Fruit Bars ~ Pineapple fruit bars sprinkled with toasted flake coconut and fresh lime zest for a tangy twist on the classic flavor duo.The. Sun. Shines. Again.
Yes, that’s quite a dramatic intro. But after the winter us Northern Utahns have endured (and so many other of you around the country), the sun finally shining again is a BIG DEAL.
The cardigans are being hung up. Flip flops are coming out. Snow gear has been put away (but not too far away because this is northern Utah and it can snow on 4th of July). And the sunscreen has been pulled out.
Yes ladies and gentlefrogs, I am preparing for summer. (And I fully expect it to rain tomorrow because I was so daring as to actually prepare for the summer when spring is just BARELY starting here.)
My daughter is obsessed with frozen treats of any kind. Plus, she’s been cutting four molars and dealing with some discomfort there. She’s playing on my mommy sympathy for more-than-the-normal amount of frozen goodness. I, of course, cave and let her have a them.
However, instead of just letting her eat anything, I’ve been buying Outshine Fruit Bars. These are made with real fruit or fruit juice and no GMO ingredients. The list of flavors are awesome, they have something for every palate.
So between Elizabeth’s sore mouth and my utter glee for the sun shining, we’ve been snacking on the fruit bars and loving it. I’ve been playing with flavors. I’ve used Outshine’s raspberry bar with grated dark chocolate and now these Toasted Piña Colada Fruit bars are made with their pineapple fruit bars and coated with toasted coconut and freshly grated lime zest.
I know lime is not traditional a piña colada, but you may have noticed, I kind of play by my own cooking rules where flavor is concerned. Plus, you can’t deny that the sprinkling of green on these bad boys don’t make em’ purdy.
Toasted Piña Colada Fruit Bars
- 1 pkg (6 bars) Pineapple Outshine Fruit Bars
- 1 cup unsweetened flaked coconut
- 1 lime; zest only
Preheat oven to 350°.
Place the flaked coconut on a parchment lined pan in a single layer.
Toast for 2-3 minutes, stir and continue to toast for another 1-2 minutes or until golden; watching constantly so it doesn't burn.
Remove from the oven and allow to cool 10 minutes or so.
Zest the lime, taking care to not get to the pith.
Remove the packaging from the fruit bars and place on platter.
Using a pastry brush (or your fingers), moisten each fruit bar with water.
Sprinkle the toasted coconut and fresh lime zest.
Place in the freezer for at least 5 minutes.
Remove and do the reverse side, return to the freezer for at least 10 minutes.
Serve and enjoy.
Elizabeth has requested the strawberry fruit bars next and I am on the hunt for tangerine. I picked these up at my local grocery store, but if you’re not sure where to buy them, you can use Outshine’s store locater here.
Honestly, these are so tasty and you can feel good about having them as a snack. You don’t have to go all fancy with them, opening the package and devouring is completely acceptable. However, should you want some inspiration on how to play with flavor combos, check out Outshine’s Instagram collection. De-Lish-US. What flavors are you after first?