Go Back
freshly baked pineapple coconut cassava bars

Pineapple Coconut Cassava Bars

Soft, chewy, and tropical, these pineapple coconut cassava bars combine sweet pineapple, creamy coconut, and gluten-free cassava flour. Perfect for a snack, dessert, or party treat, they’re easy to make and delightfully satisfying in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 Bars
Course: Dessert
Cuisine: Tropical
Calories: 180
Ingredients Method Notes

Ingredients
  

Base:
  • 1 ½ cups cassava flour
  • ¼ cup coconut oil melted
  • ¼ cup maple syrup
  • Pinch of salt
Filling:
  • 1 can 14 oz crushed pineapple, drained
  • 1 cup shredded coconut
  • 2 –3 tbsp coconut sugar adjust to taste
  • 1 tsp vanilla extract
Optional Toppings:
  • Extra shredded coconut
  • Toasted coconut flakes
  • Drizzle of vegan white chocolate

Method
 

Preheat and Prep:
  1. Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
Make the Base:
  1. In a medium bowl, mix cassava flour, melted coconut oil, maple syrup, and a pinch of salt. Press the dough evenly into the prepared pan.
Prepare the Filling:
  1. In another bowl, combine drained crushed pineapple, shredded coconut, coconut sugar, and vanilla extract. Mix well.
Assemble the Bars:
  1. Spread the pineapple coconut filling evenly over the cassava base. Sprinkle optional shredded or toasted coconut on top.
Bake:
  1. Bake for 25–30 minutes, or until the edges turn golden brown.
Cool and Slice:
  1. Let the bars cool completely before slicing into squares.

Notes

  • Make sure to drain the pineapple well to avoid soggy bars.
  • Bars can be stored in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
  • These bars freeze well, so make extra for later!
  • Optional toppings like toasted coconut or vegan white chocolate add extra flavor and texture.