Coconut Mixed Berry Pecan Bars

By Chef Arturo Vargas

As the summer officially draws to a close, you may be idling away your days on a sandy beach in Hawaii, Jamaica or some other favorite island destination.  But, even if your schedule or your wallet won’t permit a tropical getaway, you can bring delicious tropical flavors with you wherever you go with this quick and delightful treat!

Life is sweet, so eat well and enjoy!

Chef Arturo Vargas



  • 1 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter


  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 eggs, beaten
  • 1 cup sugar
  • 1 tablespoon milk
  • 1 tablespoon vanilla extract
  • 1 cup fresh or frozen mixed berries, chopped
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1 1/2 teaspoons grated orange peel


In a large bowl, combine the flour, pecans, brown sugar and salt. Cut in butter until crumbly. Press onto a greased 9-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until edges are lightly browned.

Meanwhile, in a large bowl, combine flour and baking powder. Combine the eggs, sugar, milk and vanilla; add to the dry ingredients. Fold in the mix berries, coconut, pecans and orange peel.

Pour over crust. Bake 25-30 minutes longer or until set. Then cut into squares and devour!



A native of Acapulco, Mexico, Chef Arturo Vargas is a respected health educator and owner of Northern California’s Taste for the Senses Catering. Arturo was formally trained in the culinary arts in Mexico. Prior to opening his catering company, he served as chef in some of San Francisco, California’s finest restaurants, and facilitated healthy cooking classes and workshops for organizations such as the University of California, Davis, the American Heart Association, and Whole Foods Market. His culinary expertise has been featured in several publications, including Sacramento Magazine, Luxe Life magazine and on

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