Yep you read that right…we’ve only gone and transformed this classic cocktail into flapjack form and let me tell you, they are proper spesh!
Combining the classic combination of pineapple and coconut, these teatime treats are exactly what #FlapjackFriday was invented for.
What’s In It?
- 400g Porridge Oats
- 200g Desiccated Coconut
- 250g Fresh Pineapple
- 200g Unsalted Butter
- 200g Pineapple Coconut Jam
- Freeze Dried Pineapple to decorate
How Do I Make It?
Chop the pineapple into small 1 inch chunks and place in a saucepan with the butter and pineapple coconut jam. Heat over a medium hob until everything has melted and looks all lovely and gooey.
Remove from the heat and stir in the porridge oats and desiccated coconut until they are completely covered.
Pour into a greased shallow baking tin and cook in a preheated moderate oven for approximately 20-25 minutes.
Remove from the oven and using a sharp knife mark out the lines of your flapjacks.
When cooled, score over the lines and remove from the tin.
Decorate with the dried pineapple and serve with a cheeky glass of the real deal, an obligatory cocktail umbrella and oodles of festive cheer.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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