This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here.

I first made this on a dismal October morning after a long, uncharacteristically hot summer that had beamed in from mid-May until that particular drizzly day. My normally bright home was grey and miserable, and I yearned for the weather of the weeks and months before. Looking to inject some sunshine into my mood, I surveyed my tin collection and plucked out pineapples and coconut milk, and the Pina Colada bread was born. This recipe makes a rather large loaf; leftovers make for a phenomenal bread and butter pudding.


Makes 1 enormous loaf or 2 smaller ones, to serve approx 10 from 15p each. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients.)


2 tsp dried active yeast, 8p

400g of pineapple chunks, 73p

500ml coconut milk (I make this with 400ml full fat coconut milk and 100ml water), 50p

750g self-raising flour, plus extra for dusting, 23p


First activate your yeast; give it a little warm bath to encourage it into life. Don’t make it too hot, though; the optimum temperature is somewhere around 40°C, or just comfortably warm. Too hot and you’ll kill off the yeast, which means your bread will sulk and refuse to rise. So pop it into a small cup with 50ml warm water, and leave it for a few minutes, to start to bubble and grow.


In the meantime, blitz the pineapple chunks – drained of the juice, you can keep it for something else – and coconut milk in a blender to make a kind of pineapple smoothie. This step is not strictly essential; if you don’t have a blender you can use the pineapple chunks whole, which makes for a different result but still a deliciously pleasant one. However you use it, tip the coconut milk and pineapple into a large mixing bowl. Add half the flour, and the warm yeast mixture, and mix swiftly but firmly to form a batter.


Gradually incorporate the remaining flour, a large heaped spoon at a time, until a dough is formed. I have made many loaves of bread over the years and have found that a non-serrated butter knife is the best implement to bring a dough together, as it doesn’t stick awkwardly to any edges. If you don’t have one, the well-oiled handle of a clean wooden spoon works just as well. It will feel a little odd at first, but it works!


When you have a soft, squashy dough, heavily flour your worktop and tip the dough carefully onto it. Knead it for around 5 minutes, pushing it away from you with the palm of your hand, then folding it in half, giving it a quarter turn, and repeating, getting faster as you gain a little confidence with it. You should feel a change in the texture of the dough as you need it; it will become springy and slightly buoyant to touch – this is when you stop and leave it alone! Scoop it back into the mixing bowl and cover with cling film or – as I often do these days – a loosely plonked plastic bag with the handles tucked beneath the bowl so no air can escape and dry out the dough.


Leave it to rise for 2 hours in a warm place, or 3 in a not-so-warm one. If your kitchen is generally cold, wrap the base of the bowl in a thick towel or fluffy dressing gown to snuggle it and get it going.


When risen, the dough should be doubled in size. Shape it into a round or a log, pop it on a baking tray or into a large cake tin. Leave it for another hour to prove – that’s a second rise.


Preheat your oven to 170°C (fan 150℃/gas mark 3) about 10 minutes before the proving hour is up, and make sure there is a shelf positioned just below the middle of the oven.


Pop the bread in for 1 hour, until risen and golden. Tip out of the tin and enjoy warm, or cool, and store leftovers in an airtight bag or container for 3 days, or in the freezer in slices for up to 6 months.


This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.


All text copyright Jack Monroe.

My new book, Tin Can Cook, is available now.

Click here for Cooking on a Bootstrap.

Click here for A Girl Called Jack and here for A Year in 120 Recipes.

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