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Jenn Abadie Scioneaux
1 cup almond flour
1 teaspoon baking powder
pinch of Himalayan sea salt
1/4 cup unsalted butter
1 egg, separated
1/4 cup almond milk
1 – 14 oz can unsweetened crushed pineapple
2 Tablespoons cornstarch
2 teaspoons rum extract
1 teaspoon pure vanilla
1/4 teaspoon cream of tartar
1 Tablespoon granulated Swerve, or Stevia
1-1/2 cups unsweetened, shredded coconut
Combine flour, powder and salt in a medium sized bowl. Cut in butter until crumbly. Beat the egg yolk and milk together. Stir into crumb mixture – will be a very soft, slightly sticky dough. If you do not get this consistency, add a teaspoon of milk at a time until you do. Press evenly onto bottom of a lightly greased 8″ x 8″ pan.
Combine crushed pineapple WITH juices and cornstarch in saucepan over medium heat, mixing often so it does not burn, until thickens. Remove from heat. Stir in both extracts and pour over base.
Beat egg white and cream of tartar until foamy. Add in sweetener and beat until soft peaks form. Gently fold in coconut. Spread carefully over pineapple layer and lightly press down with a fork.
Bake in a preheated 350F oven for 30 minutes until golden brown.
Cool completely and cut into squares.