Pikanik Piña Colada French Toast

By Pikanik Bakery

Treat your mom this Mother's Day to a sweet and boozy breakfast courtesy of the team at Pikanik Bakery! The homegrown establishment, which recently won Innovator of the Year from the Canadian Bakers Journal, specializes in gluten-free, nut-free, soy-free and dairy-free products.

Photo: Krista Belegris

Serves 4
Cooking time: 10 minutes
Active time: 20 minutes


  • • 1 small (160 ml) can of coconut milk
  • • 2 Tbsp Malibu liqueur
  • • 2 eggs
  • • 8 thick slices of gluten free bread (we recommend Pikanik honey sandwich bread)
  • • 1 Tbsp extra virgin coconut oil (divided)
  • • 2 cups fresh pineapple, cut into 1/2” pieces
  • • 2 teaspoons sugar
  • • 1 cup pineapple juice
  • • So Delicious CoCo Whip


  1. Mix coconut milk, Malibu and eggs in a bowl - beat well until fully combined.
  2. Dry fresh pineapple on paper towel. Sprinkle with sugar. Place pineapple in a pan on the stove, medium high heat. Allow pineapple to caramelize, turning occasionally to ensure it browns well. Once browned, add pineapple juice and turn down to medium-low heat allowing the juice to reduce down until it’s reduced by half.
  3. In a large frying pan over medium heat, melt 1/2 Tbsp coconut oil. Dip sliced bread into the coconut milk mixture until well coated, hold up allowing excess liquid to drain, and place in the hot coconut oil. Cook for a few minutes per side, until it’s golden brown on both sides. Add more coconut oil as needed for additional slices.
  4. Place french toast on a plate, top with pineapple, add a generous dollop of Coco Whip and drizzle the pineapple juice reduction on top.

HELLO! Canada magazine is available for your tablet and smartphone. Get HELLO! Canada, PEOPLE, Vanity Fair and over 100 more of the world’s best magazines for one low monthly price at Texture by Next Issue. CLICK HERE to sign up for a free trial.