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Island Shore Extract Piña Colada Cream Bars
Dolce Flav
Rated 5.0 stars by 1 users
Category
Island Shore
Author:
Dolce Flav
Servings
9
Prep Time
20 minutes
Cook Time
15 minutes
These Piña Colada Cream Bars infused with Island Shore Extract combine a buttery graham cracker crust, a creamy pineapple‑coconut filling, and the distinct tropical aroma of Island Shore Extract. You’ll press and bake the crust, mix together coconut cream, crushed pineapple, cream cheese, and the extract, pour it over the crust, then chill until firm. The result is a refreshingly creamy, summer‑worthy dessert bar that’s easy to slice and ideal for warm weather or anytime you want dessert without a long bake time.
Ingredients
Crust:
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1 ½ cups graham cracker crumbs
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3 tablespoons granulated sugar
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5 tablespoons unsalted butter, melted
Filling:
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8 oz (≈ 225 g) cream cheese, softened
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½ cup coconut cream (full fat)
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½ cup heavy cream
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1 cup crushed pineapple, well‑drained
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3 tablespoons powdered sugar
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2 teaspoons Island Shore Extract
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Pinch of salt
Topping (optional):
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Toasted shredded coconut
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Pineapple slices or small chunks
Directions
Preheat & prepare pan + bake crust – Preheat oven to 350°F (175°C). Line a square 8×8‑inch pan with parchment paper, allowing an overhang for easy removal. Stir together graham cracker crumbs, sugar, and melted butter until crumbs are evenly coated. Press firmly into the bottom of prepared pan. Bake for 10‑12 minutes or until edges are lightly golden. Remove from oven and allow crust to cool while preparing filling.
Make filling mixture – In a large bowl, beat softened cream cheese with powdered sugar until smooth and creamy. Add coconut cream, heavy cream, crushed pineapple, and Island Shore Extract. Beat or whisk until filling is homogeneous and thick. Add pinch of salt to balance flavor.
Assemble bars – Pour the filling over the cooled crust, smoothing the top with a spatula. If desired, gently press toasted shredded coconut or pineapple chunks on top for texture and decoration.
Chill until set – Cover pan and refrigerate at least 4 hours, or overnight, so the bars firm up well and slice cleanly.
Slice & serve – Use the parchment overhang to lift the dessert out of the pan. With a sharp knife, slice into 9 equal bars. Serve chilled. Store leftovers covered in refrigerator; best within 3‑4 days.
Recipe Note
FAQ (Frequently Asked Questions)
What flavor does Island Shore Extract add?
It adds tropical notes—often a blend including coconut, a hint of vanilla or fruit, depending on the brand—which elevate the pineapple and coconut flavors in the filling.
Can I substitute pineapple juice for crushed pineapple?
You can stir in some pineapple juice, but using well‑drained crushed pineapple gives more texture. Too much juice may make filling loose; adjust chilling time accordingly.
Is it possible to make this dessert dairy‑free?
Yes. Use dairy‑free cream cheese, coconut cream (instead of heavy cream), and a non‑dairy butter alternative for the crust. Texture will be slightly different.
How do I avoid soggy crust?
Bake the crust first so it sets and becomes slightly firm. Drain the pineapple thoroughly. Also allow crust to cool before adding wet filling.
Can I reduce the sugar?
Yes—reduce powdered sugar by maybe 1 tablespoon. Just ensure the sweetness still balances the tang of pineapple and richness of cream.
What happens if the filling doesn’t firm up?
Likely not enough chilling time, or too much moisture (e.g., from pineapple juice). Chill overnight if needed. Also ensure palm or salt balance for better set.
Can I use fresh pineapple instead of canned?
Absolutely. Chop fresh pineapple and maybe lightly drain or blot out excess juice. Fresh gives a brighter taste.
Does the crust need to be refrigerated?
Once assembled, the whole dessert must be refrigerated. The crust on its own stays fine at room temp only before filling is added.
How long will these cream bars keep?
Stored in airtight container in the refrigerator, they are best for 3‑4 days. After that, they may lose firmness or get too soggy.
Can I increase the size (e.g. use a 9×13 pan)?
Yes, but you’ll need to increase filling and crust quantities proportionally, and adjust chilling time. Bars may be thinner unless you scale ingredients.