Tangy pineapple and coconut flakes party together in this recipe to create the ultimate mouth fiesta – with a canna-kick. Use fresh or canned pineapple and sweetened coconut flakes; it’s a delightful taste of summer in fall or winter.
Pina Colada Bread
1 12 ounce can of pineapple, or 1 ½ cups chopped fresh pineapple
1/3 cup melted cannabis-infused coconut oil (you can use this oil infusion recipe here)
1 teaspoon baking soda
A pinch of salt
¾ cup brown sugar
1 cup shredded coconut, plus more for sprinkling
1 egg, beaten
1 ½ cups of flour
Heat up your oven to 350 degrees.
Grease baking trays with coconut oil, or line with parchment paper.
In a large bowl, mix together pineapple and melted butter.
Add the baking soda and salt; mix well.
Mix in the shredded coconut and brown sugar.
Stir in the beaten egg.
Pour the batter into greased baking trays.
Sprinkle with shredded coconut and bake for about 45 minutes. You can use a knife to test the inside; if it comes out clean, the bread is done!