As my husband said, “you know you like to cook when you make the food for your own birthday party.” True statement. Being 9 months pregnant when your 30th birthday rolls around makes blow out celebrations seem a little unnecessary (maybe for 35?) so I opted for a little backyard Aloha-themed summer brunch to mark the occasion. (It meant I could serve coconut shrimp and wear this awesome dress again.)
I let the internet help with most of my menu planning and kept the decorations pretty simple. A few pineapples, a palm frond tablecloth, hot pink balloons and fresh flowers were all I needed to bring in the aloha vibes.
I made a big batch of kalua pork in the crock pot for tacos, a Hawaiian Overnight French Toast Casserole, Joy the Baker’s Excellent Snack Mix, panko breaded shrimp with pina colada dipping sauce (recipe below) and some mai tai capri suns for everyone who wasn’t pregnant.
I totally got the shrimp from Costco, it’s the dipping sauce that’s important here.
- 1 can creme de coco
- 1 can pineapple tidbits
- hot sauce
- Add creme de coco, 1/3 of the pineapple tidbits (drained), approx. 2 tsp hot sauce and a good pinch of salt to a blender. Blend until smooth, Pour desired amount of dipping sauce into a bowl and top with more of the pineapple tidbits.
I love a good mai tai didn’t think this luau would be complete without a tropical beverage. This was totally one of those “Pinterest made me do it” moments, but they turned out so well. I posted this recipe over on my Instagram. It makes a ton of drinks, so make sure you have some cocktail appreciating friends ready to step up.