Thursday, February 20, 2014

Pina Colada Monkey Bread

Yum
There are so many good monkey bread variations out there!  Who knew it could be so interchangeable?  I surprised my family, one Saturday morning, with a taste of the tropics.

PINA COLADA MONKEY BREAD


All the tastes of a pina colada, minus the rum. :)
Coconut and pineapple...just pull up a beach chair and pretend it isn't still winter!  Maybe put on a bathing suit to really get in the spirit!

Girl Versus Dough has created this awesome version.  Here's what you need...

Ingredients:
1 stick of butter
1/4 cup plus 3 tablespoons coconut milk, divided
2 cans Pillsbury Grands refrigerated biscuits
1 1/4 cup sugar
1 20 oz canned crushed pineapple, well drained
1 cup powdered sugar

Heat oven to 350 degrees F. Grease a 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/coconut milk mixture, then roll in sugar.  Place in prepared bundt pan. 
Cover entire bottom of pan with a 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 rolled biscuits.  
Bake until deep golden brown on top and a toothpick inserted in the center comes out mostly clean, about 35 minutes. Transfer to a cooling rack; cool 10 minutes in pan. Carefully invert monkey bread onto a plate.  

In a small bowl, whisk together powdered sugar and remaining 3 tablespoons coconut milk until smooth, like a glaze.  Drizzle glaze over warm monkey bread and serve.


Can you hear the steel drum band beckoning you to a warmer climate?
I hear it beckoning...but no tickets coming my way for a flight south, soooo...time to create the tropical feel at home with a pina colada monkey bread.  The monkey bread is so good with pineapple!

Celebrate the little things that make life sweet!

Christine