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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

PINA COLADA MONKEY BREAD Recipe

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This recipe for PINA COLADA MONKEY BREAD is from FROM OUR KITCHEN TO YOURS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup (1 stick) butter
1/4 cup plus 3 tbsp. coconut milk, divided
2 cans (16.3 oz.) Pillsbury Grands refrigerated biscuits
1 1/4 cup granulated sugar
1 can (20 oz.) crushed pineapples, well drained
1 cup powdered sugar
1/4 cup chopped dried pineapple
Directions:
Directions:
Heat oven to 350º. Grease a 12 cup bundt pan with cooking spray.
In a small saucepan over medium heat, melt butter and 1/4 cup coconut milk until smooth. Remove from 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 a layer of about 20 biscuit pieces, then sprinkle half of the crushed pineapples over the top. Top pineapples with another layer of dipped and rolled biscuits, then sprinkle the rest of the pineapples on top. Top pineapples with remaining dipped and rolled 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; cool 10 min. in pan. Carefully invert monkey bread onto a plate.

In a small bowl, whish together powdered sugar and remaining 3 tbsp. coconut milk until smooth, like a glaze.
Drizzle glaze over warm monkey bread. Top with dried pineapples; serve warm.

 

 

 

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