“If you like Piña Coladas, and getting caught in the rain…”

Or so the song goes. Well, I like one of these things and yesterday morning, I was experiencing the other. After weeks of tropical bliss our luck had run out and it was pouring with rain. I gathered up the masses of mature coconuts we had found on South Mission Beach and headed to the Atherton Tablelands for some rainy day exploring.

After 24 hours away from the beach we needed something exotic to lift our spirits, as the campervan radio blasted out cheesy 80’s hits this is what I came up with…


Ironically as we sat down to eat, the sun appeared and we enjoyed our tropical breakfast in the warm sunny bliss. Maybe we imagined it but I’m sure the second we put down our spoons, the clouds were up around the sun again and the wind blew in fresh drops of rain.

So although I cant guarantee anything, I’m pretty sure this magic breakfast bowl can control the weather!

If you are using whole coconuts, get mature ones (the hairy variety) they are available in most fruit and veg stores or you can find them the way we did; on Tropical Queensland beaches (for free!). If you are careful, after scooping out all the flesh you can trim the remaining shell up to make a bowl to serve it in.

Piña Colada for Breakfast

Piña Colada for Breakfast

Cocktail drinkers and pirates can add rum to make it a ‘real’ Piña Colada but I’m not condoning anything!


  • 1 cup Rolled Oats
  • 1¾ cup Almond Milk
  • ½ cup Diced Pineapple
  • ¼ cup Coconut Flesh or Shredded Coconut
  • 4 tsp Honey
  • ½ Vanilla Bean or ½ tsp Vanilla Extract
  • 1 tsp Buckwheat
  • 1 tsp Pepitas
  • 1 tsp Chopped Almonds


  1. Place the oats, coconut, pineapple and almond milk in a sturdy saucepan and heat gently towards the boil, stirring occasionally.
  2. Drop heat to low, add honey and vanilla .
  3. Continue to cook for a further 5 minutes.
  4. Split between 2 bowls and sprinkle on the buckwheat, pepitas and almonds.

Peace out beach bums.

the chef