The alohaaaa pina coladaaaa

By Madame Labriski
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'Orange' ingredients

  • One 398 milliliter can pineapple
  • 1/2 cup (150 grams) date puree
  • 1 egg

'Blue' ingredients

  • 1 tablespoon (15 milliliters) spiced rum or artificial rum extract
  • 1 teaspoon (5 milliliters) baking soda
  • 1 tablespoon (15 milliliters) baking powder
  • Pinch of salt

'Pink' ingredients

  • 1 cup (150 grams) gluten-free flour or another type of flour
  • 1/4 cup (40 grams) chia seeds
  • 1/2 cup (50 grams) unsweetened shredded coconut
  • 1/2 cup (40 grams) store-bought toasted coconut slices


  1. Preheat the oven to 350°F (180°C).
  2. Puree the pineapple to a smooth consistency using a hand blender (zoom, zoom!).
  3. In a bowl, combine the ingredients from the orange section.
  4. Add the ingredients from the blue section. Wait for a light frothing to occur (just for fun), then mix well.
  5. Mix in the ingredients from the pink section until combined.
  6. Line a baking sheet with parchment paper or a silicone mat—otherwise, everything will stick.
  7. Drop spoonfuls of dough to create beautifully round energy cookies. Decorate as desired.
  8. Bake for about 15 minutes. Transfer the baked cookies to a cooling rack, and bask in their mouth-watering aroma. What a fiesta! C’est la fête!

Check out a delicious date puree recipe here.

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