Cooking for Wellness

Pineapple Coconut Bites

Apr. 13, 2016


  • 12



  • 1 1/2 cups canned crushed pineappe, slightly drained
  • 1 tbsp cornstarch


  • 1/2 cup rolled ots
  • 3 tbsp sliced almonds
  • 1 tbsp whole wheat pastry flour or all-purpose flour
  • 1/8 tsp salt
  • 6 tbps shredded, unsweetened coconut
  • 4 tbsp maple syrup
  • 1 1/2 tbsp olive oil (or canola oil)
  • Shredded coconut for topping


  1. Preheat oven to 350 degrees. Line muffin tin with paper lines.
  2. To prepare filling: Spoon pineapple into a small saucepan with cornstarch. Cook over medium heat, stirring frequently, until thickened, about 3 minutes. Let cool.
  3. To prepare crust: In a food processor, pulse the oats, almonds and salt together until the ingredients resemble a coarse meal. Add the coconut, maple syrup and oil. Puls until all of the incredents are evenly moist but still crumbly-looking.
  4. Place 1 tablespoon of the crust dough into each paper liner. Press the dough into the bottom and up the sides of the cup, making a well in the center, to form a miniature crust.
  5. Spoon 1 tablespoon of the pineapple filling into each crust.
  6. Bake 12 minutes until the filling is set and the crust is golden brown. Sprinkle shredded coconut on each one. Return to the over for 2-3 minutes until the coconut is golden. Remove from oven and cool (Note: don't overcook coconut topping — the color will continue to deepen as it cools.)

Alternate preparation: Recpie can be made in an 8"x8" pan instead of a muffin tin. Bake for about 18-20 minutes before sprinkling coconut on top. Cool and cut into 12 squares.


Adapted from