As a kid my mom loved these Pineapple squares from a family restaurant in Cambridge, Ontario, the Knotty Pine. They had a little bakery off the dinning room. I loved going there as a child I always got a treat and Mom bought herself Pineapple squares. Sadly the Pop of the shop Passed away in 2000 and the place of my favorite childhood treats closed.
About 6 years ago I re-created the delicious squares for my mother as a birthday gift. It was a hit she loved the sweet creamy topping, the glossy pineapple filling and crunchy crust! This year I made them for her as a Christmas gift and I made them Dairy and Gluten free! Now that our youngest is dairy and gluten intolerant I'm slowly adapting our favorite family recipes for her. Here for your culinary enjoyment I will share
my recipe for Ruby's Dairy and Gluten free Pineapple Squares!
Before you start this recipe you will want to place a full can of coconut milk in the refrigerator over night. This can will need to stand undistributed for 12 hour to allow the coconut water to separate from the coconut cream. {If you are last minute like me: two can for 3 hours in the freezer can do the job}
Crust:
- 6 tbsp Crisco, melted
- 24 Gluten free graham crackers{1-1/2 cups}
- 1/4 cup sugar
- In a small saucepan or the microwave, melt 6 tablespoons of Crisco.
- Place
about 24 graham crackers in a plastic bag. Roll with a rolling pin
until finely crushed. This may be done in small batches.
- Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.
- Add 1/4 cup of sugar to the graham crackers.
- Add the melted butter.
- Stir or blend together with your hands.
- Press into an 8X8 inch pan
- Bake for 8 to 10 minutes in a preheated 350 degree F. oven.
- Put aside to cool at room temperature.
Pineapple Filling.
- 1 can of crushed Pineapple in natural juices {398ml}
- 1 cup of cold water
- 3 tbsp corn starch
- 1/2 tsp ground ginger
- 1 cup white sugar {can be reduced to 1/2 cup}
- Mix the cold water, corn starch and ginger and set aside.
- In a small saucepan bring the can of Crushed pineapple and sugar to a slow boil at medium heat.
- When you have reached a boil add the cornstarch mixture slowly stirring.
- Turn the heat to a simmer for 5 minutes consonantly stirring.
- When you see thick large bubbles remove from heat and pour over the crust.
- Smooth over the crust evenly and refrigerate.
Whipped coconut topping
- 1 can of full fat coconut milk
- 4 Tbsp of powdered confectioners sugar
- Buy a can of full fat coconut milk. Place it in the fridge overnight.
- Open the can without shaking it or turning upside down.
- Carefully spoon out the top layer of opaque white stuff that has
gathered at the top of the can. Spoon into a mixing bowl. You will be
left with about 1/2 cup of white syrup-y looking translucent liquid{the coconut water}.
Leave this in the can.
- Grab a hand beater and whip the coconut milk froth until creamy. Start on low and move to a
higher speed, move the beater in an up and down motion to infuse the
mixture with as much air as possible.
- Add 4 Tbsp of powdered confectioners sugar to the white stuff and incorporate into the fluff.
- If our pineapple layer had a glossy sheen and is cool to the touch you may spread your whipped topping over and return to the fridge for an minimal of one hour.
After your layers have all chilled and married you can enjoy Ruby's Gluten and Dairy free Pineapple Squares!
Happy Krafting, Shaz
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