Reviewed: Aug. 1, 2009

It was way too sweet for us. But I used coconut oil and it worked good, just need to reduce the sugar in the recipe next time.

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Reviewed: Jul. 13, 2009

I made this dish for a graduation party and it was a rave! People loved the light, refreshing taste on a warm summer day. I would certainly top it with vanilla bean ice cream next time I serve it in a smaller setting.

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deeschu

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Reviewed: Apr. 11, 2008

very bland...you couldn't really taste the pineapple, and the coconut didn't really stand out either. next time i make this, i will add a little more sugar, as well as coconut...

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Shaundi

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Reviewed: Jan. 31, 2008

I used fresh pineapple and it was a disaster. Too wet to get out of the pan. So heavy. One fork full was eaten.

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Sep. 21, 2007

I tripled this recipe for a dessert for a Jamaican party. I used 2 -20 oz cans of drained crushed pineapple. I baked it in a very large sheet cake pan. I saved some of the pineapple juice and mixed it with powdered sugar and piped it over the bars like a strudel effect. There were only crumbs left. I agree that vanilla ice cream would be wonderful with the bars, and macadamia nuts might be good in them as well.

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BFREE

Cooking Level: Expert

Home Town: Morton, Illinois, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 30, 2007

Top the warm bar with vanilla ice cream and it makes it all the better.

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Erin

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Holland, Michigan, USA

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Reviewed: Jul. 26, 2006

I made a few changes. Drained crushed pineapple ( I put in the big can of crushed pineapple ) & baked it in a 13 x 9. It came out really good...dense and moist. You might want to serve warm with vanilla ice cream. Yum. AND I doubled the batch. The picture looks good right? That is the 1st photo I have submitted.

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