Pina Colada Monkey Bread
- 1/2 c butter
- 1/4 c plus 3 T coconut milk, divided
- 2 cans (16.3 oz ea) Pillsbury Grand refrigerated biscuits
- 1 1/4 c granulated sugar
- 1 can (20 oz) crushed pineapple, well drained
- 1 c powdered sugar
Preparation time 15mins
Cooking time 60mins
Heat oven to 350. Grease a 12 c bundt pan with cooking spray.
In a small saucepan over med heat, melt butter and 1/4 c coconut milk until smooth. Remove from the heat.
Separate both cans of dough into biscuits. Cut each biscuit into fourths.
Carefully dip each biscuit piece into butter mixture, then roll in sugar and place in prepared bundt pan. Cover entire bottom of pan with layer of about 20 biscuit pieces, then sprinkle half of the crushed pineapple over the top. Top pineapple with another layer of dipped and rolled biscuits, then sprinkle the rest of the pineapple on top. Top pineapple with remaining dipped and roller biscuits.
Bake until deep golden brown on top and a toothpick inserted in the center comes out mostly clean about 35 min. Transfer to a cooling rack and cool 10 min in pan. Carefully invert monkey bread onto a plate.
In a small bowl, whisk together powdered sugar and remaining 3 T coconut milk until smooth like a glaze.
Drizzle glaze over warm monkey bread.