Pina Colada Squares
| Preparation: | 25 min |
| Marinating/Waiting: | 4 h |
| Cooking: | 10 min |
| Total: | 4 h 35 min |
servings
| Category: | Desserts |
| Subcategory: | Bars - Granola |
| Source: | Metro |
Recipe ingredients
- 1 cup (250 mL) Graham cracker crumbs
- 1/4 cup (60 mL) melted butter*
- 3 Tbsp. (45 mL) sugar*
- 1 envelope of unflavoured gelatine
- 1/4 cup (60 mL) cold water
- ¾ cup (180 mL) coconut milk
- 1cup (250 mL) cottage cheese 2%
- 14 oz (398 mL) crushed pinapple*, drained
Preparation
Preheat the oven to 350°F (180°C).
In a large bowl, mix Graham cracker crumbs with melted butter and sugar.
Press this mixture to the bottom and sides of an 8 in. (20 cm) square pan lined with greased aluminium paper.
Bake 10 minutes in an oven. Let cool.
In a bowl, soften I envelope of unflavoured gelatine in cold water. Set aside.
Heat coconut milk over low heat.
Add gelatine while stirring to dissolve thoroughly. Set aside.
In the mixer bowl, place cottage cheese and crushed pinapple.
Mix until mixture is creamy.
Add to the chocolate milk preparation.
Pour the filling on the crust and refrigerate 4 hours.
Suggestion
Replace the pina colada filling with a cream cheese based filling and/or add 1/4 cup (125 mL) of grilled and finely chopped pecans to the crust.
Refrigeration Time: 4 hours
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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