Ola! These bars are one of my new favourite things to eat and I am so glad to share the recipe with you. The original recipe is from Not Quite Nigella and while she made it as a pie I chose to go the bar route for easier transportation and distribution. There are four layers here and each layer gives a different texture to the bar.
|Even Jimbo Loves them (NOT!)|
Though there are a lot of steps in the recipe the end result is sooo worth it. The pineapple and coconut taste really comes through and make it taste just like a pinacolada! So lets make some bars.
Recipe - From Not Quite Nigella
For the Base
375 Grams NICE coconut biscuits
105 Grams Unsalted Butter (Melted and Cooled)
For the Pineapple layer
530 Grams Tin of Pineapple in syrup
1/2 Cup Sugar
4 Tbsp Cornflour/Cornstarch
For the Cheesecake layer
375 ml Whipping Cream
375 ml UHT Coconut Cream
375 Grams Cream Cheese
6 Egg Yolks
3/4 Cup Castor Sugar
2 Teaspoon Vanilla Essence
For the Topping
100 ml Whipping cream
100 ml UHT Coconut Cream
Additional Tinned pineapple
Sweetened Shredded Coconut
Make The Base
1. Line a 9x13 Rectangular dish with foil. Grease the foil with butter. Pre Heat oven to 350 degrees Fahrenheit/180 Degree Celsius.
2. Crush the biscuits to a fine powder either in a food processor or in a bag with a rolling pin. Transfer to a bowl.
3. Add the melted butter and mix well.
4. Press the mixture on the prepared dish and bake for 10 minutes. Cool Completely.
Make The Pineapple Layer
1. Blend the pineapple with juice to get a smooth paste. Add to medium saucepan and place on medium heat.
2. Add the sugar and simmer for 5 - 10 minutes.
3. Dissolve the Cornflour in a little water and add to the pineapple. Stir quickly until thickened. Cool completely.
Make The Cheesecake Layer
1. Whip the cream to soft peaks. Keep aside.
2. In a separate large bowl beat the cream cheese till smooth. Add the sugar, eggs, coconut cream and vanilla. Whip for 2 minutes.
3.. Add the Whipped cream and beat till the mixture is smooth and voluminous.
Assemble The Bars
1. Spread the cooled pineapple mixture onto the base.
2. Slowly pour the cream mixture on top.
3. Bake for 50 - 60 minutes until the center is no longer liquid. There will be a slight wobble and it will still look liquid but it is done when the top is starting to brown. It will also firm up once it is cooling. If the top is browning too much cover it with a foil.
4. Remove from oven, place on a cooling rack to cool. Cool completely, cover with foil and place in fridge overnight.
Make The Topping and Garnish
1. The next day, whip both the creams together to soft peaks. Cut the cheesecake into required size pieces (I only cut one way and then cut the other way while serving depending on the size of the piece the person wanted).
2. Spread the cream on top, add the pineapple pieces and garnish with coconut.
3. Keep refrigerated. Serve chilled.