Pina Colada Monkey Bread Recipe

Sacred schnikes look what I made! Truly LOOK at what I made! Pina Colada Monkey Bread! Take a gander at it!! LOOOOOK!!!!!

Inconceivable how great this Pina Colada Monkey Bread is. Indeed food police, I utilized Grands bread rolls. Monkey bread with rolls makes this a very simple gathering formula that will be adored by all.

Now and then, a young lady’s gotta spend too much, and this is my post-marathon overdo it at any rate so I earned it! I’ll eat plate of mixed greens tomorrow … .and the following day. Or on the other hand not.

Pina Colada Monkey Bread Recipe

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Recipe by ericasrecipes Course: Dessert, AppetizersCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

Pina Colada Monkey Bread is a FUN sweet treat that will make everyone go YUM. Make this monkey bread with biscuits in a bundt pan or cake pan, and the recipe can be easily doubled

Ingredients

  • 4 Tbsp unsalted butter melted (plus additional butter to prepare bake dish)

  • 3 Tbsp coconut milk divided

  • 1/2 tsp pure vanilla extract

  • 1 can 16.3 oz Pillsbury Grands refrigerated biscuits, Southern style

  • 4 Tbsp granulated sugar divided

  • 3 Tbsp coconut-flavored rum divided

  • 1/4 cup crushed pineapple drained

  • 1/4 cup dried flaked coconut

  • 1/2 cup powdered sugar

Directions

  • Heat oven to 400F. Butter your bake dish very well (I use a bundt pan).
  • Remove the biscuits from the package. Cut each biscuit into quarters.
  • In a mixing bowl, combine the butter, 2 tablespoons coconut milk, vanilla, 2 tablespoons rum, and pineapple. Add the balls and toss gently to coat the dough.
  • Sprinkle 1 tablespoon sugar into the buttered bake dish, round cake pan, or whatever cooking vessel you are using. Transfer 1/2 of the biscuit-pineapple mixture to the pan. Sprinkle over another 2 tablespoons sugar.
  • Layer the rest of the dough balls. Finish with a final sprinkle of 1 tablespoon sugar.he toasted coconut sprinkled over. Serve immediately.
  • Bake at 400F for 25 minutes until puffed, very golden, and cooked through.
  • While the monkey bread is cooking, distribute the flaked coconut in a layer on a rimmed bake sheet and put in the oven to toast 5 minutes until golden. Watch the coconut or it will burn. Remove the coconut from the oven and set aside while the bread finishes cooking.
  • In a small bowl, whisk together the powdered sugar, remaining 1 tablespoon coconut milk, and 1 tablespoon rum.
  • Once the bread is done, invert immediately onto serving plate to get it out of the pan. Serve with the glaze drizzled and the toasted coconut sprinkled over. Serve immediately.

Notes

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