Pina Colada Bars

Directions

1. 1
   Preheat oven to 350F, and coat 8-inch square baking pan with cooking spray.
2. 2
   To prepare Crust: Pulse cookies into crumbs in food processor.
3. 3
   Transfer to bowl, and mix in canola oil and almond milk.
4. 4
   Press mixture into bottom of prepared pan.
5. 5
   Bake 8 minutes, then cool.
6. 6
   To make Coconut Layer: Blend tofu, banana, coconut milk, sugar, lemon juice, coconut oil, cornstarch, vanilla, and salt in blender until very smooth, occasionally scraping down sides with rubber spatula.
7. 7
   Transfer to bowl, and fold in shredded coconut.
8. 8
   Pour over Crust in pan.
9. 9
   Bake 55 minutes to 1 hour, or until top is lightly puffed and edges pull away from pan.
10. 10
    Cool on wire rack.
11. 11
    To make Topping: Bring pineapple, sugar, lemon juice, and cornstarch to a boil in saucepan.
12. 12
    Reduce heat to medium, and simmer 5 minutes.
13. 13
    Pour mixture over Coconut Layer.
14. 14
    Cool until Topping is no longer steaming and baking pan is cool to touch.
15. 15
    Wrap in plastic wrap, and chill 3 hours.
16. 16
    Slice into 12 bars with thin metal spatula dipped in water.