Pina Colada Monkey Bread: Your Ultimate Guide to a Tropical Pull-Apart Sweet Treat
Prepare your taste buds for an unforgettable journey to the tropics with this incredible Pina Colada Monkey Bread! This isn’t just a dessert; it’s a celebration in every sticky, sweet, and wonderfully fragrant bite. Imagine the luscious flavors of juicy pineapple, creamy coconut, and a hint of tropical rum, all baked into a golden, pull-apart bread that practically begs to be devoured. What makes this recipe truly special is its incredible ease of preparation – we’re using refrigerated biscuits, transforming a simple pantry staple into a show-stopping treat that will have everyone exclaiming, “YUM!”
Whether you’re hosting a brunch, looking for a unique party dessert, or simply craving a fun, sweet indulgence, this Pina Colada Monkey Bread is your answer. It’s designed to be effortlessly made in a bundt pan or a standard cake pan, and if you’re feeding a crowd, the recipe scales up beautifully, making it perfect for any gathering.
This recipe was originally posted September 2014 and updated February 2020.
There are some culinary creations that transcend the everyday, and this Pina Colada Monkey Bread is definitely one of them. Each piece of tender biscuit dough is infused with vibrant pineapple, rich coconut milk, and a delightful whisper of coconut-flavored rum, all culminating in a sticky, sweet glaze that is utterly addictive. It’s the kind of treat that makes you want to lick your fingers clean, savoring every last drop of tropical goodness.
Indeed, using refrigerated Grands biscuits makes this a super easy and accessible recipe, perfect for home cooks of all skill levels. You get all the impressive results without the hassle of making dough from scratch. This means less time in the kitchen and more time enjoying the cheers and compliments from your delighted guests!
The Sweet Reward: Celebrating Milestones with Monkey Bread
Life is full of moments that call for a special treat. Sometimes, after pushing your limits and achieving a personal best, you just need that perfect indulgence to celebrate. For me, that moment often comes after a grueling triathlon. After countless hours of training, swimming through open waters, cycling challenging routes, and pushing through a painful run, a treat like this Pina Colada Monkey Bread isn’t just a dessert; it’s a well-deserved reward.
I remember one particular triathlon where the conditions were tough. The swim was unexpectedly long due to sparse buoys, making navigation a challenge. The bike ride started slick, testing my nerve on every turn, and the run, as always, was a mental battle against the urge to quit. Yet, pushing through these obstacles, crossing that finish line, brings a profound sense of satisfaction that is truly indescribable. It’s a reminder that even when your brain tries to tell you you’re dead last or that you can’t go on, your body can often achieve more than you think.
That day, watching the sunrise over the intercoastal waterway from the start line, knowing I’d have to bike and run over that very bridge and back, felt daunting. But completing it, despite all the challenges, instilled a powerful sense of accomplishment. It’s moments like these that make the struggle worthwhile, affirming the belief that hard work truly pays off. And what better way to acknowledge that hard work than with a spectacular, “earned” sweet treat like this?
Two years before that race, I couldn’t even run around the block due to knee surgeries. So, to finish a triathlon, even a tough one, represented an immense personal victory. It’s a testament to how far one can come with perseverance. And a triumphant day like that absolutely calls for a treat that is equally triumphant in flavor and fun. Forget the salads for a day; sometimes, you just need to savor the moment with something extraordinary!
Pina Colada Monkey Bread: A Taste of Paradise
Let’s talk more about this irresistible Pina Colada Monkey Bread. For someone who doesn’t always have a huge sweet tooth, this pull-apart bread truly hits different. It’s not just sweet; it’s a harmonious blend of tropical notes that dance on your palate. The bright tang of pineapple perfectly complements the creamy, exotic essence of coconut, all uplifted by the subtle warmth of rum. It’s a flavor combination that evokes sandy beaches and refreshing cocktails, making it a perfect escape from the everyday.
The magic isn’t just in the ingredients, but in how they come together. The sticky, golden glaze is the unifying force, coating each tender piece of biscuit dough, ensuring every bite is moist, flavorful, and incredibly satisfying. Whether it’s the rum adding that extra depth or the perfect marriage of pineapple and coconut, one thing is certain: this monkey bread is a guaranteed mood booster. You truly need to make this, because it will bring joy to your kitchen and smiles to everyone who tries it.
How to Make Easy Monkey Bread with Biscuits
One of the best features of this Pina Colada Monkey Bread recipe is how incredibly simple it is, thanks to the use of refrigerated biscuits. It cuts down on prep time significantly, allowing you to create a gourmet-tasting treat with minimal effort. Here’s a detailed breakdown of the simple steps:
- Prepare the Biscuits: Start by opening a can of your favorite refrigerated biscuits (Pillsbury Grands Southern Style work wonderfully here). Each biscuit is then cut into quarters, creating small, bite-sized pieces that are perfect for pulling apart once baked.
- Craft the Tropical Coating: In a mixing bowl, combine melted unsalted butter, creamy coconut milk, fragrant pure vanilla extract, a splash of coconut-flavored rum, and well-drained crushed pineapple. This creates a rich, tropical bath for our biscuit pieces. Add the biscuit quarters to this mixture and gently toss them until each piece is thoroughly coated. This ensures every bite will be bursting with flavor.
- Layer and Bake: Generously butter your chosen baking dish – a bundt pan is classic for monkey bread, but a round cake pan works just as well. Sprinkle 1 tablespoon of granulated sugar evenly across the bottom of the pan. This sugar will caramelize beautifully during baking, creating an irresistible sticky layer. Carefully arrange half of your coated biscuit-pineapple mixture in the pan, then sprinkle another 2 tablespoons of sugar over this layer. Add the remaining biscuit mixture, and finish with a final sprinkle of 1 tablespoon of sugar. Bake at 400°F (200°C) for about 25 minutes, or until the bread is puffed, deeply golden, and cooked through.
- Toast the Coconut: While your monkey bread bakes, spread the dried flaked coconut in a single layer on a rimmed baking sheet. Pop it into the oven for about 5 minutes, or until it turns a lovely golden brown. Keep a close eye on it, as coconut can go from perfectly toasted to burnt very quickly! Once toasted, remove it from the oven and set it aside to cool.
- Whip Up the Glaze and Serve: In a small bowl, whisk together powdered sugar, the remaining coconut milk, and the final tablespoon of rum. This creates a smooth, luscious glaze. As soon as the monkey bread is out of the oven, invert it immediately onto your serving plate. This ensures the sticky, caramelized bottom becomes the glorious top. Drizzle the warm glaze generously over the monkey bread and sprinkle with the freshly toasted coconut. Serve immediately while it’s still warm and gloriously gooey!
Typically, a single can of biscuits is enough for my family of four, disappearing almost instantly. However, for larger gatherings or parties, I highly recommend doubling the recipe. A larger batch will fit perfectly into a bigger bundt pan, just be sure to adjust baking time slightly and check for doneness to ensure it’s cooked all the way through.
Tips for a Perfect Pina Colada Monkey Bread
To ensure your monkey bread turns out perfectly every time, here are a few expert tips:
- Generous Greasing: Don’t skimp on buttering your bundt or cake pan! This is crucial for easy release and to prevent your beautiful monkey bread from sticking. Consider a baking spray with flour for extra insurance.
- Even Biscuit Pieces: Try to cut your biscuit quarters as uniformly as possible. This helps them bake evenly and ensures each piece is perfectly tender.
- Thorough Coating: Ensure every biscuit piece is well coated in the butter and pineapple mixture. This is key to infusing all those delicious tropical flavors throughout the bread.
- Don’t Overbake: Keep an eye on the clock. While you want it golden and cooked through, overbaking can make the monkey bread dry. A toothpick inserted should come out relatively clean (though it will be sticky!).
- Immediate Inversion: As soon as it comes out of the oven, carefully invert the pan onto your serving platter. The bottom, now caramelized, needs to be exposed immediately before it has a chance to cool and stick.
- Toasted Coconut is a Must: While optional, toasting the coconut adds an incredible depth of flavor and a lovely textural crunch that elevates the entire dish. Just remember to watch it carefully to prevent burning.
- Customizing the Rum: If you don’t have coconut-flavored rum, a light or dark rum can work. For a stronger rum flavor, you can slightly increase the amount in the glaze, or for a non-alcoholic version, use rum extract or simply omit it.
Variations to Explore
While the classic Pina Colada profile is heavenly, don’t hesitate to get creative:
- Non-Alcoholic Version: Simply omit the rum. For an even richer flavor, you can add a tiny splash of rum extract or increase the vanilla extract slightly. The pineapple and coconut flavors are strong enough to carry the dish beautifully.
- Add Nuts: Toasted macadamia nuts would be a fantastic addition, enhancing the tropical theme and adding a satisfying crunch. Pecans or walnuts could also work for a different flavor profile.
- Spice It Up (Subtly): A tiny pinch of ground ginger or cardamom in the biscuit coating mixture could add another layer of warm, exotic flavor without overpowering the pina colada essence.
- Mixed Tropical Fruit: While pineapple is key, you could experiment with a small amount of finely diced mango or passion fruit pulp added to the coating mixture for a more complex fruit medley.
This Pina Colada Monkey Bread is more than just a recipe; it’s an invitation to indulge in a delightful, easy-to-make sweet treat that brings a burst of tropical sunshine to any occasion. Its pull-apart nature makes it inherently fun and perfect for sharing, ensuring that everyone gets a piece of the sticky, delicious action. Whether you’re celebrating a personal victory, hosting friends, or simply treating yourself, this monkey bread promises pure culinary bliss.
For More Make and Take Party Recipes, Check These Out
- Russian Garlic Cheese
- Creole Shrimp Deviled Eggs with Bacon
- Salami Cornucopia Cream Cheese Appetizers
- Mini Sausage Party Tarts with Cranberry Mango Compote
- Cranberry BBQ Crockpot Meatballs
Pina Colada Monkey Bread
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Equipment
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bundt pan
Ingredients
- 4 Tbsp unsalted butter melted (plus additional butter to prepare bake dish)
- 3 Tbsp coconut milk divided
- ½ tsp pure vanilla extract
- 1 16.3 oz can Pillsbury Grands refrigerated biscuits, Southern style
- 4 Tbsp granulated sugar divided
- 3 Tbsp coconut-flavored rum divided
- ¼ cup crushed pineapple drained
- ¼ cup dried flaked coconut
- ½ cup powdered sugar
Instructions
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Heat oven to 400F (200°C). Butter your bake dish very well (I use a bundt pan).
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Remove the biscuits from the package. Cut each biscuit into quarters.
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In a mixing bowl, combine the butter, 2 tablespoons coconut milk, vanilla, 2 tablespoons rum, and pineapple. Add the biscuit quarters and toss gently to coat the dough.
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Sprinkle 1 tablespoon granulated 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 granulated sugar.
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Layer the rest of the dough balls. Finish with a final sprinkle of 1 tablespoon granulated sugar.
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Bake at 400F (200°C) for 25 minutes until puffed, very golden, and cooked through.
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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 carefully or it will burn quickly. Remove the coconut from the oven and set aside while the bread finishes cooking.
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In a small bowl, whisk together the powdered sugar, remaining 1 tablespoon coconut milk, and 1 tablespoon rum.
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Once the bread is done, invert immediately onto a serving plate to get it out of the pan. Serve with the glaze drizzled over and the toasted coconut sprinkled on top. Serve immediately.
Notes
Nutrition
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