Out of Helen's kitchen - Pina Colada Squares

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Out of Helen's kitchen - Pina Colada Squares

Details: Published on Tuesday, October 16, 2018

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By Helen Drysdale

Neepawa Banner & Press

Don’t 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° for 30 minutes or until golden brown. Cool and cut into squares.