Out of Helen's kitchen - Pina Colada Squares
- Details
- Published on Tuesday, October 16, 2018
By Helen Drysdale
Neepawa Banner & Press
Don鈥檛 expect many leftovers when you make this irresistible square.
Bottom:
1 cup flour
1 tsp baking powder
1/4 cup butter
1 egg, separated
1/4 cup milk
Middle:
1 - 398ml can crushed pineapple
2 Tbsp cornstarch
2 tsp rum flavouring
Top:
1 egg white
1/4 tsp cream of tartar
1 Tbsp sugar
1 cup shredded
coconut
Bottom: Combine flour and baking powder. Cut in butter until crumbly. Beat egg yolk and milk together and stir into crumbs. Press into a lightly greased 8 inch square pan.
Middle: In a small heavy bottomed pot, combine crushed pineapple and the juice with the cornstarch. Cook over medium heat stirring until mixture boils and thickens. Add the rum flavouring and pour over the bottom layer.
Top: Beat egg white and cream of tartar until frothy. Add sugar and beat until soft peaks form. Fold in coconut. Spread evenly over middle layer. Bake at 350掳 for 30 minutes or until golden brown. Cool and cut into squares.
