Breads & Bakingbellyfull
Pina Colada Monkey Bread
Ooey gooey Pina Colada Monkey Bread with coconut milk, pineapple, and rum! Make it for dessert or even breakfast. So easy!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- saucepan
- bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Thoroughly coat a bundt pan with nonstick cooking spray.
2
In a small saucepan over medium heat, melt the butter, 2 tablespoons coconut milk, and 1/2 tablespoon of rum until smooth. Remove from heat.
3
Separate biscuits and cut each one into 4 equal pieces.
4
Gently dip half of the biscuit pieces into the butter mixture, then roll in the granulated sugar and place in prepared bundt pan. Evenly sprinkle half of the pineapple over the top. Repeat a second layer with the remaining biscuit pieces and pineapple.
5
Bake until golden brown on top and a toothpick inserted in the center comes out clean and an internal temperature of 190 degrees F is reached, about ⏱️ 35 minutes. (Watch carefully toward the end and tent with foil if it's over-browning.)
6
Transfer to a cooling rack; cool ⏱️ 5-10 minutes in pan. Carefully invert monkey bread onto a plate.
7
In a small bowl, whisk powdered sugar, remaining 2 tablespoons coconut milk, vanilla, and a splash of rum until smooth. Drizzle glaze over the warm bread.
vanilla1 teaspoon
8
Serve warm and enjoy!
Nutrition Facts
calories
504 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
2 g
sugar Content
43 g
sodium Content
616 mg
protein Content
6 g
cholesterol Content
21 mg
carbohydrate Content
79 g
saturated Fat Content
10 g
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