Pina Colada Monkey Bread Recipe 3

Pina Colada Monkey Bread Recipe

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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


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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


  • 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


  • 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.


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