I turned it into a dessert, instead…and for those of you who love pineapple, this will be right up your alley.
Ingredients
1-1/2 cups flaked coconut
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup butter, melted
1/8 teaspoon salt
FILLING:
3/4 cup sugar
3 tablespoons cornstarch
1 can (8 ounces) crushed pineapple, undrained
1 tablespoon lemon juice
1 tablespoon butter
Directions
In a large bowl, combine the coconut, flour, brown sugar, butter and salt. Press 1-1/2 cups into a greased 9-in. square baking pan; set remaining mixture aside.
In a small saucepan, combine the filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool; spread over crust. Sprinkle with reserved coconut mixture.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Yield: 9 servings.
Nutrition Facts: 1 serving (1 slice) equals 411 calories, 17 g fat (12 g saturated fat), 31 mg cholesterol, 200 mg sodium, 65 g carbohydrate, 1 g fiber, 2 g protein.
