With the exception of today’s much needed torrential downpour, the past week and weekend were filled with hot and heavy summer days. Days that should always be spent at the beach or by the pool, with light lunches, cold drinks, and lots of sun screen.
Until recently, my choices for cold drinks were juice, cold water, or pop. Not very inspiring or sophisticated, I know. But when you don’t consume alcohol, there aren’t many choices – or so I thought. For the longest time I was stuck with drinks that were too sweet when I was out at restaurants or at friends’ parties (and even my own get-togethers). But not anymore! That is because last weekend, my buddy Amélie introduced me to the world of mojitos unmarred by alcohol.
Just because winter’s here (hello, first and second snow!), it doesn’t mean I can’t dream of reclining on a stretch of hot white sand looking towards the sparkling blue ocean, sipping a delicious pina colada, right? And it just so happened that at my local grocery store, whole pineapples were on sale for $2 each. So I proceeded to the Asian food aisle to pick up a can of premium coconut milk – none of that reduced-fat watery goop.
Loaf of awesome.
This summer to celebrate my birthday, I made a layered pina colada cake. It was fantastic. But that was an intense and had a very thorough process involving over two days of prep, and anyway it wasn’t a layer cake that I was craving – I needed something grab-and-go for breakfast at work. So I decided to concoct a breakfast pina colada loaf, to get me going with full cheer in the morning. What came out of the oven was a moist, fragrant loaf, with a beautiful golden crust and a nice balance of coconut and pineapple flavours. Waking up this week is going to be a breeze.
This year's birthday cake - coconut cake layers with pineapple curd and coconut icing, dairy free!