Pina Colada Bread

Pineapple + coconut = yum. And since Malibu rum = fun, why not combine all three ingredients into a simple bread (that is also just as happy to be a muffin, by the way), that’s the life of the party?

(But for real- where has Malibu Rum been all my life? I have been a devoted Kahlua fan for years, but coconut rum? I overlooked it in my formative ‘learning how to drink’ years. What a shame. So now I’m finding ways to add it to baked goods… lucky you.)

In case you happen to not love cows, this recipe is dairy-free (but worry not- if you don’t have coconut milk on hand, regular milk will certainly do). This recipe also uses coconut oil (if you have it), adding a even deeper coconut flavor. Naturally coconut itself makes an appearance (in and on the bread)- so you technically have four levels of coconut going on (in the rum, the milk, the oil and the nut). It’s crazy. Only pineapple can compete with that kind of intensity.

Dairy-free… makes one large loaf or 12 regular muffins

2 cups all-purpose flour

1 cup packed light brown sugar

1 tablespoon baking powder

3/4 teaspoons salt

1 cup coconut milk (from the can- the slightly thicker stuff you use in thai cooking)

1/2 cup coconut oil (or vegetable oil)

1 egg, lightly beaten

1 tablespoon Malibu rum- optional (or any other coconut rum or dark rum, OR use 1 teaspoon rum extract)

1/2 teaspoon vanilla extract

1 1/4 cups crushed pineapple (partially drained of juice)1/2 cup flaked or shredded coconut (plus extra for sprinkling over top of bread)
1. Preheat oven to 400° and grease a large loaf pan, or 12 muffin cups.
2. In a large bowl, whisk flour, brown sugar, baking powder and salt together; set aside.
3. In a medium bowl, combine coconut milk, coconut oil (heated very briefly in microwave to bring to liquid state), egg, rum/rum extract (if using) and vanilla. Beat with a spoon until combined; stir in pineapple. Pour into large bowl with dry ingredients, and stir 2-3 times. Add coconut and stir until mixture is just moistened.
4. Pour batter into loaf pan or divide batter between muffin cups (they will be almost full). Sprinkle coconut over tops of bread/muffins. Bake loaf for 50 minutes; a cake tester should come out clean. Muffins can be baked for 23 -25 minutes; check after 20. Cool on a cooling rack, then enjoy. (I made mini loaves, which took about 35 minutes.)
Tips:
- Coconut oil? It’s popular for vegan bakers, for sure. One day I’ll try to find a way to make this recipe without eggs (to please my vegan friends) but for now- it’s just used to be a dairy-free option. Since it’s higher in saturated fat, you’ll want to not eat 1/2 cup of it a day or anything. Substitute canola or vegetable oil if you’d like.
- Coconut milk? The canned stuff is much richer (even if you use the light option, which is still great). Regular or soy milk will work well instead, as will almond milk.
- Pecans could be toasted and added to the batter or top for a nice crunch- it’s your call.
- Enjoy!
Click Here to PRINT This Recipe Now!
Related Recipes & Posts:
June 6th, 2012 | More Sweets Please | 3 Comments | Tags: Breads & Muffins, Coconut, Fruit

3 Responses and Counting...

Michelle 06.06.2012

Ha! I bet these would have been lovely if I hadn’t somehow missed that you need to use a *third* as much rum extract as real rum. Ahem. I’m clearly a pitiful baking amateur. On the bright side, I found a way to make my two-year-old go to sleep early. Kidding.
More Sweets Please

I am so sorry- maybe I didn’t make it clear enough to reduce the extract… hopefully they still tasted acceptable (if not a tad alcoholic in nature??). (I see no problems doing what you can to put a child down for bed, by the way. Gravol works wonders, too- maybe you could bake a Gravol Granola and get a good night’s sleep?!)
Michelle

Well, I haven’t thrown them out, but the alcohol certainly dominates, to say the least. Though NOT your fault at all!