Whenever I travel to the Caribbean, I have piña coladas on rotate. They are thick, slushy and sweet, and just the perfect hot-day drink. And, obviously my inspiration for this recipe!

A traditional piña colada has rum, coconut milk and pineapple juice, and we’re keeping it consistent with this recipe! The spiced rum and coconut milk come together with some fragrant vanilla, eggs and warm spices to create the batter for the bread. Speaking of the bread, I chose to use brioche for this recipe, because seriously there is nothing better than brioche. Eggy, buttery and just darn delicious.

I love cooking my french toast in my cast iron. It helps with even heat distribution, and that means a beautiful browning on either side of the toast! I also use a ribbed cast iron to grill up some pineapple to top the french toast off with. It’s muy deliciosa!

Grilled Piña (Colada) French Toast

Servings: 3-4

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

• 2 large eggs
• 1 tsp vanilla
• pinch of salt
• 1/2 tsp cinnamon
• pinch of fresh nutmeg
• 1/2 cup canned coconut milk
• 1/2 cup coconut milk (I use Silk Brand)
• 2 oz of spiced dark rum (optional)
• 12-14 slices of day old brioche bread
• vegan butter (or regular butter)
• coconut oil
• 1/2 of a fresh pineapple, sliced into flatter wedges
• pure maple syrup, for topping
• 1/4 cup coconut flakes, for topping (optional)

Instructions:

1. Whisk the eggs, vanilla, salt, cinnamon, nutmeg, coconut milks and rum in a shallow container, until combined.
2. Add a tablespoon of butter to a hot pan (temperature at medium-high). Dip a slice of brioche into the milk mixture and then transfer to pan. Cook for 2-4 minutes, or until golden brown, and then flip and repeat. Continue with the rest of the brioche.
3. While the french toast is cooking, preheat your grill over medium-high heat. Add the Pineapple slices right to your grill if using an outdoor barbeque, or, oil your indoor grill with 1 tablespoon of coconut oil first, then add the pineapple. Grill for 2-3 minutes on each side, or until you see those nice grill marks!
4. Place a few slices of french toast on a plate, top with a few pieces of grilled pineapple, sprinkle with the coconut flakes, and drizzle with pure maple syrup. Salud!

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Okay, nevermind, Rona’s still stomping on our parades, so, let’s bring the Caribbean to us. Grab your piñas and your lighters and let’s set fuego to this *****…Whattt?! I meant “house.”

This recipe is inspired by one of my sweet besties. Let me take you back – We were in university. My girl had just got back from a trip down south. She was looking all bronzed and fine while the rest of us had adopted that Canadian winter glow. Girl says she’s going to show us this dessert she learned how to make while on vacay. She starts lighting fire to this pan filled with bananas, butter, orange juice and rum. Coolest thing I had ever seen, hands down. I immediately started making this all the time. I gained the Freshman 15. The end.

Okay, so my recipe isn’t exactly the same as what’s described above. Since I am OBSESSED with Piña Coladas, I decided to use pineapple juice instead of orange juice, to mimic my favourite tropical drink. A pinch of nutmeg also gives it that WAH-BAM that is just so WAH-BAMMY. Know what I’m sayin’?

Top your ‘nanas with some toasted walnuts and a scoop of vanilla or coconut ice cream (I prefer Halo Top Toasted Coconut) and it’s a fiesta in your kitchen!

Here are a few tips when it comes to lighting things on fire:

• Don’t wear loose, hangy clothing (we don’t want you catching on fire now, do we?!)
• Remove the pan from the burner before carefully adding the alcohol
• Use a long-reach click lighter to avoid any burns
• Once lit, bask in it for a few seconds and then shake the pan until it extinguishes (and it will)
• Don’t panic! The fire WILL go out

*If for any reason you experience a stovetop fire in your home, place a larger lid on top of the pan and turn off the burner…do not throw water on it

I do realize that now 90% of you will not attempt a flambé. Maybe it’s best we just skip to the recipe…Don’t be scared!

Tropical Banana Flambé

Servings: 1-2

Prep time: 2 minutes

Cook time: 10 minutes

Ingredients:

• 2 tbsp chopped walnuts
• 1 tbsp vegan butter (or regular butter)
• 1 firm banana (not green, but barely ripe), sliced lengthwise down the centre
• 1/3 cup pineapple juice (you can buy or make yourself by putting pineapple through a juicer)
• Pinch of nutmeg (optional)
• 1 oz of spiced dark rum
• dairy-free, vegan vanilla or coconut ice cream (or regular ice cream)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Spread the walnuts onto a parchment lined baking sheet and bake for 5-10 minutes, watching closely to avoid burning. Set aside.
2. Set a pan over medium-high heat and add the butter. When the butter is hot, add the two banana halves, cut side down. Let carmelize in the pan for 3-5 minutes, watching closely as not to burn. Flip and add the pineapple juice to the pan along with the nutmeg, if desired. Let the juice simmer for about 2 minutes, or until reduced by half. Remove pan from heat and carefully add the rum. Ignite a long-range click lighter at the edge of the pan closest to you. The pan should flare up immediately. Give the pan a shake to eliminate the flame and then remove from heat (read above for safety tips).
3. Transfer bananas to a plate and drizzle with the remaining sauce in the pan. Top with the toasted walnuts and a scoop of vanilla ice cream, or, my favourite – Halo Top’s Toasted Coconut ice cream. Enjoy!

**Use extreme caution when igniting alcohol.

If you would like to see a video of this recipe in action, check it out on my instagram highlights (@nevernoteatingca)

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My dad is a HUGE ice cream fanatic and I have definitely inherited the same taste buds from him. Any kind, anywhere – we’re game. Thus, the inspiration for this recipe…because y’all know I can’t be eating real ice cream every day. This Tropical Nice Cream is SO easy and SO tasty you may never go back to the real stuff again.

Grab your bananas. Let’s do this.

This is a one-ingredient recipe. I can’t believe it, either. You are going to need:

• Frozen fruit

Yup. That’s it! Okay, fine…if you want your ice cream to be the pretty blue that you see in the photos, then just add some spirulina powder and that’s that. But the base of this “ice cream” can be achieved by just using frozen fruit. You are so welcome.

Okay, make sure you have a whole five minutes. Grab your food processor. Load it up with some frozen bananas, mangoes, pineapples and spirulina (if using). Blend. Eat. Feel amazing. Make some more.

But actually…it’s that easy! Happy New Year to us.

Tropical Nice Cream

Servings: 4

Prep time: 1 minute

Cook time: 3-5 minutes

Ingredients:

• 4 frozen bananas (quarter or half them before freezing)
• 1/2 cup frozen pineapple
• 1/2 cup frozen mango
• 1 tsp blue spirulina (optional)

Instructions:

1. Add all ingredients to a food processor (or blender). Pulse a few times until fruit is broken up and spirulina is incorporated. Blend on low until smooth. You will need to scrape down the bowl a number of times throughout.
2. Transfer to an air-tight container and place in the freezer. Remove from freezer a few minutes prior to eating and serve using an ice cream scoop (or large metal spoon) that has been dipped in warm water.

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