Updated November 11, 2014
Pillsbury Grands! Biscuits
cup plus 3 tablespoons coconut milk, divided
cans (16.3 oz each) Pillsbury™ Grands!™ refrigerated biscuits
cups granulated sugar
can (20 oz) canned crushed pineapple, well drained
cup chopped dried pineapple
Heat oven to 350°F. 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 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. Top with chopped dried pineapple; serve warm.
More About This Recipe
- What you see here isn’t just monkey bread. It isn’t even just dessert.
What you see is one of the most tantalizingly delicious, the most amazingly decadent, the most unbelievably difficult-to-restrain-yourself-from-eating-the-whole-thing-in-one-sitting creations I’ve ever made in my kitchen. Ladies and gentlemen, this is Piña Colada Monkey Bread and it will change your life.
Maybe I’ve given this thing too much expectation to live up to, but – welp, no, no I haven’t. It really is that good. Of course, you can thank the Pillsbury biscuits, the butter, the sugar and the coconut milk for that. And the sweet pineapple tucked inside. And the coconut glaze. Basically, all the things contribute to what may be my complete downfall as far as bikini season goes. WORTH IT.
First, round up the ol’ ingredients. We’ve got Pillsbury Grands! Biscuits (anyone else terrified when those things pop open? Nope? Just me?), butter, sugar, canned pineapple, coconut milk and dried pineapple – all the fixins for a dang good piña colada-flavored dessert.
Melt the butter and the coconut milk together, then cut up the biscuits into quarters. Dip each biscuit piece into the butter mixture, then give it a roll in the sugar and place it in the bottom of a greased bundt pan. Repeat until you’ve covered the bottom of the bundt pan.
Sprinkle half of the drained canned pineapple (make sure you drain it well, otherwise it’ll make the bread soggy and no one likes that) on top of the first layer of biscuits. Top the pineapple with another layer of dipped and rolled biscuits, then sprinkle the remaining pineapple on top.
Finally, top it all off with the final layer of dipped and rolled biscuits.
Bake the bread until it’s a deep golden brown on top and a skewer inserted in the center comes out mostly clean, about 35 minutes. Transfer to a cooling rack to cool 10 minutes.
When the bread has cooled, carefully invert it onto a serving plate.
While the bread is still warm, drizzle the coconut milk glaze all over the top of it. Finally, sprinkle it with dried pineapple.
Now is the moment when you, too, will realize that this may be the beginning of a beautiful friendship – between you and monkey bread. Your swimsuit? Not so much.
Stephanie (aka Girl Versus Dough) can’t stress this enough: Make the dang monkey bread. Kthanksbye. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Pina Colada Monkey Bread Recipe
A delicious dessert, a delight for everyone especially for the kids, the pina colada monkey bread should be your next recipe to try. It will take you no more than 1 hour to complete this (baking time included). All the ingredients will give a special, tropical taste to the bread and will create a cocktail like feeling in your mouth. It is truly delicious.
– half cup butter (one stick)
– 1/4 cup of coconut milk and 3 more tbsp. divided
– 2 cans (16.3 oz each) of refrigerated biscuits (like Pillsbury Grands)
– 1 1/4 cups of granulated sugar
– 1 can of well drained and crushed pineapples
– 1 cup powdered sugar
– 1/4 cup of dried and chopped pineapple.
1. Preheat the oven to 350 degrees F.
2. Take a bundt pan and spray it with some cooking spray, or if you don’t have some with some butter.
3. In a different pan, put the butter and coconut milk and put it on fire to melt together.
4. Open the refrigerated biscuits and cut each one in 4 pieces, then carefully dip each biscuit into the butter mixture, roll in sugar and place it into the bundt pan.
5. Repeat for other biscuit pieces and you should have around 20 in the first layer.
6. Next you have to put a layer of pineapples, so put half of the can, then another layer of biscuits then the other layer of pineapples and finally put over the remained biscuits.
7. The bread is ready to be baked so insert it into the oven for about 35 minutes. If the toothpick inserted in the bread after this period of time, comes out clean, it is ready.
8. Easily take out the bread and transfer it on a cooling rack to sit for about 10 minutes.
9. Transfer the bread on a plate and glaze it with a mixture of the 3 tbsp. of coconut oil with the powdered sugar, then top with the dried and chopped pineapples. Recipe done!
Pina Colada Hawaiian Bread
Summertime and pina coladas just go hand in hand, don&rsquot they? I love the refreshing flavor of pineapples and coconut. Of course they are best enjoyed while relaxing on the beach, but sometimes we just have to imagine we are in a tropical paradise. 😉
This Hawaiian bread is a favorite from my childhood. My mom made it all the time, and me and my five siblings would gobble it up as soon as it came out of the oven. So yummy!
I have not made this recipe in years, but I found the recipe card in one of my cookbooks and just had to whip up a batch. When I was little, my favorite way to enjoy it was toasted with some butter. I tried it that way this time, and it was a little trip down memory lane. A very tasty trip. And since there is no added fat in the bread, you don&rsquot have to feel so guilty when you slather in butter. Yay!
We have moved into a new house and I am not used to the oven yet, so I did overcook this batch. It is not usually this brown. It was still tasty, but not as moist as it always it. So make sure you don&rsquot cook yours too long!
This recipe makes three medium sized loaves, so you can share some with a friend, or wrap them up tightly and freeze them for another day.
If you love the tropical flavor of pina coladas, you are in for a treat! In honor of Pina Colada Day, I am teaming up with the celebrating food bloggers to bring you over a dozen absolutely fantastic recipes featuring pineapple and coconut. Enjoy!
Today, we celebrated my sister-in-law’s birthday and she had a special, super-soft request. So, make your way past the cupcake decoration station, around the boy band karaoke, and past the unicorn, to the drinks table for a Piña Colada.
I have a super soft spot in my heart for this drink. I used to order these in the Bahamas way before I should have, unbeknownst to my parents. I like to sing the song, too. Thinking about that, I know that yesterday I was talking about how you need to take the time to see things and people, but that is not the case with Escape (The Piña Colada Song). These aren’t great people, the bright side is they find each other, again and recommit to their relationship, ostensibly recharged by their brush with unsanctioned infidelity, thus saving anyone else from being in a relationship with them. I like it when the right kinda of folks find each other. I ain’t judging, but they clearly had not discussed or at least not laid down any ground rules for their polyamorous “escape.” But it is fun to roll down the windows, open the sunroof and sing along, especially when you get to wind up on that “dunes on the cape” line. The drink is good though. I mean, it’s good for what it’s for. Day drinking, hot sun, ocean crashing nearby, sweet, frozen, doesn’t get significantly worse as it melts, and you can drink a bucket of them and still surf, or walk back to the room it may be the perfect beach drink.
Alright, so you’re gonna want a blend this one, so just mix in the blender cup. I’ll throw out the numbers for one, but you can easily double this in a standard blender and you should. It’s not like anyone is gonna turn the extra one down or you could just get a bigger glass, hell pop a straw in the blender, it’s a piña colada, no one is gonna care.
Grab 1.5 ounce of rum, almost anything will do, you’re not gonna taste it anyway. Today, I used Malibu. Yeah, coconut rum, it’s Brandy’s birthday and that’s what she wanted. 1.5 ounces of cream of coconut, not cream of wheat, big difference in the outcome if you cross those up. 1.5 ounces of pineapple juice, canned is fine. Now, the important part, toss in roughly a cup of actual pineapple, I used three slices. Having real pineapple in there makes all the difference. Thrown in 2 cups of ice, pop the top on and pulse a few times to get things acting right. I don’t know why I do this, always have. Once you feel like the mix is acting right, kick it on up to frappe and let the blender do it’s thing. 20-30 seconds, I don’t know, this is a feel thing. If you need a solid time, sing through the chorus of “Escape”, that’s probably long enough. But, don’t rush the tempo, just let it flow. Pour into something tall and tropical, I found these fun Flamingo glasses, but anything works and honestly, the batch I made after this one all went into solo cups, yeah the fancy kind. Once it’s in the cup, garnish with a pineapple wedge, a cherry, a paper umbrella, whatever is handy and pop in a straw. Also, grate a little nutmeg on top, it’s pretty and smells wonderful, really enhances the drink.
Breathing in that nutmeg as you suck up that creamy goodness isn’t heaven, but it’s in the neighborhood. I mean, is it trying to cheat on your lady only to find she was stepping out on you as well, and laughing it off as a great way to reconnect in a bar called O’Malley’s good? I don’t think so, but it’s just fine for sitting under a palm tree trying to decide whether getting in the water is worth having the sand stick to your feet. Yeah, it’s just about perfect for that. Stay safe, stay hydrated and stay sane, my friends.
Pina Colada Quick Bread
Pina Colada Quick Bread – Moist mini loaves with pineapple, coconut cream for a fresh Hawaiian taste of the tropics in a quick easy batch of bread. Decadent, moist and delicious, you’ll want to mix and make this often if you love tropical taste.
I almost feel the need to apologize in advance for my many photographs. This quick bread was so fun to photograph and I had to stop myself from adding too many photos because I just love pictures that involve coconut or pineapple but when you add the 2 together, if gets even better.
But besides the lovely looks, this bread tastes amazing! You’ll think your setting on the sand in Hawaii if you close your eyes and take a bite. So delicious, that I had a hard time not having multiple taste tests. However, I deemed it okay since I worked hard to create and photograph these delicious mini loaves.
Feel free to skip the step of the added toasted coconut, but it really gives it added texture, taste and beauty. But if you’re short on time, it’s definitely not necessary. But I couldn’t help myself.
And guess what peeps? I actually remembered that there was toasted coconut in the oven and lo and behold I didn’t burn it like I normally do.
It usually goes like this, pop coconut into the oven, go about your business, tidying up, clearing counters. Smell something. Wonder what it is. Run down. Switch laundry. Come back. Sniff. Smack forward. You burned the coconut again.
But all was well with my brain this time and I only had to make one batch of toasted coconut to enjoy one batch of toasted coconut. That’s called “worth it.”
There have been other occasions that I made toasted coconut 3 times to enjoy it one time. That’s what I call, “not worth it.” I’m getting with it. Let’s hope it stays that way for keeps.
Head to the store or Amazon to grab yourself some crushed pineapple and cream of coconut. This bread can’t be beat and it’s easy to share 2 mini loaves for you and 2 for a friend or neighbor.
Enjoy and I can’t wait to hear how much you like the pina colada quick bread.
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
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Piña Colada Quick Bread
One of my favorite cocktails served up in a slice of bread!
When I think of piña coladas, I think of warm tropical climes, toasted sandy beaches, crashing ocean waves, and me sitting in a lounge chair soaking up some sun with a sweet pineapple-coconut blended beverage in one hand and a good book in the other. I’m not likely to find myself in this scenario anytime soon so I thought I’d try the next best thing: baking my piña colada into a loaf of delicious sweet bread. Not what you expected? I know it’s not a classic piña colada but it sure is tasty!
Quick bread is one of my favorite things to bake because the process is super simple. For this recipe, you’ll need some of the same ingredients you’d expect to find in a piña colada – cream of coconut and pineapple. Most of the usual suspects are still there too, making this tropical bread cocktail familiar and easy to whip up.
What makes this bread so amazing is just how moist and flavorful it is, as it’s punctuated with bits of crushed pineapple for a beautifully sweet and citrusy taste. Pineapple juice and cream of coconut, along with a little bit of sour cream, help to keep the loaf super delicious. One important word on baking quick breads: you don’t want to overfill the loaf pan! Be mindful of this as you don’t want a big mess in your oven.
Once the bread is cooled, I’ll take a few moments to toast up the coconut, keeping a watchful eye on it as it toasts in the oven no one likes burnt coconut! And the glaze is super simple too, just a drizzle of some of that cream of coconut over the top and finish with the toasted coconut. When I can’t enjoy a classic piña colada, I figure the next best way to indulge in this delicious cocktail is in quick bread form, and boy, it sure is good.
Pecan Caramel Monkey Bread
Pecan caramel monkey bread is sticky and delicious! Grab a napkin and dig in! Start with refrigerated buttermilk bi.
- 1 (16.3-ounce) can refrigerated buttermilk biscuits
- 1 (4.5-ounce) can refrigerated buttermilk biscuits
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1 1/2 sticks (3/4 cup) butter, melted, divided
- 1 cup light brown sugar, packed
- 1/2 cup heavy cream
- 1 cup pecans, chopped, divided
Monkey Bread Muffins
Monkey bread muffins make for a good to go brunch or after dinner dessert!
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 can Pillsbury® Grands!® Flaky Layers refrigerated biscuits
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 2 teaspoons water
Parmesan Garlic Monkey Bread
Pair Parmesan garlic monkey bread with your next pasta or baked Italian chicken dish
- 1 (12-ounce) can refrigerated biscuits
- 2 tablespoons margarine, melted
- 2 tablespoons KRAFT Grated Parmesan Cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup KRAFT Shredded Italian* Five Cheese
- 1/2 cup spaghetti sauce
Piña Colada Monkey Bread
Have a tropical dessert that lasts all week with this piña colada monkey bread! Coconut milk and pineapple make it.
- 1/2 cup (1-stick) butter
- 1/4 cup plus 3 tablespoons coconut milk, divided
- 2 (16.3-ounce) cans Pillsbury Grands refrigerated biscuits
- 1 1/4 cups granulated sugar
- 1 (20-ounce) can canned crushed pineapple, well drained
- 1 cup powdered sugar
- 1/4 cup dried pineapple, chopped
Maple Bacon Monkey Bread
Brown sugar, bacon and cayenne pepper give this monkey bread a delicious sweet and spicy caramelized flavor
- 2 tablespoons butter or margarine
- 2 tablespoons real maple syrup
- 1/4 cup brown sugar, packed
- 1/4 teaspoon ground red pepper (cayenne)
- 6 slices bacon, crisply cooked, crumbled
- 2 (8-ounce) cans Pillsbury® refrigerated crescent dinner rolls or 2 (8-ounce) cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Berries & Cream Cheese Monkey Bread
If you like strawberries and blueberries, you'll love this Berries and Cream Cheese Monkey Bread!
- 2 (11-ounces each) packages) Pillsbury Thin Crust Pizza Dough
- 1/2 cup strawberries
- 1/2 cup blueberries
- 3 tablespoons sugar
- 1 (8-ounce) package cream cheese, room temperature
Overnight Ham, Egg & Cheese Monkey Bread
A great recipe if you have company staying over, this breakfast monkey bread recipe is a big hit
- 6 eggs
- 1/3 cup milk
- 2 (10.2-ounce) cans refrigerated biscuit dough
- 1 1/2 cups diced, cooked ham, bacon or sausage
- 1 cup Cheddar cheese, shredded
- 1/4 cup green onions, finely chopped, about 4
Slow Cooker Turtle Monkey Bread
Set your slow cooker timer to turn on about 2 hours before you want breakfast and enjoy this monkey bread hot in th
- 2/3 cup brown sugar, packed
- 1/2 cup butter
- 1/4 cup granulated sugar
- 1 (16.3-ounce) can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
- 3/4 cup pecan halves
- 2 tablespoons whipping cream
- 1/3 cup milk chocolate chips
Pull Apart Monkey Bread
This monkey bread can be prepared the night before and then baked to pull-apart perfection in the morning for an ea.
- 2 loaves frozen bread dough, thawed
- 1 cup brown sugar
- 1 package vanilla or butterscotch pudding (not instant)
- 1 cup chopped nuts
- 1/2 cup butter, melted
Monkey Bread Cream Cheese & Chocolate Filled
Monkey bread filled with cream cheese and chocolate
- 2 (16-ounce) packages refrigerated biscuit dough (16 big biscuits total)
- 8 to 12 ounces cream cheese
- 1 cup chocolate chips (we used dark chocolate)
- 1 cup white sugar
- 2 teaspoon cinnamon
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup walnuts, optional
Crock Pot - Monkey Bread
Uses your crockpot to make a deliciously sweet and tasty monkey bread
- 16.3 ounces Pillsbury Grands biscuits
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 4 teaspoons cinnamon, ground
- 8 ounces butter, stick, melted - (use butter, not margarine)
- 1/2 cup pecans, chopped (optional)
Eggnog Monkey Bread
Eggnog is an essential part of the Christmas season! This eggnog monkey bread is a great way to add festive flavors.
- EGGNOG DRIZZLE:
- 1 (16.3-ounce) can Pillsbury Grands Homestyle Biscuits
- 3/4 cup sugar
- 1/2 teaspoon nutmeg
- 6 tablespoons butter, melted
- 1 cup powdered sugar
- 1 tablespoon butter, softened
- 1/2 teaspoon rum extract
- 3 tablespoons eggnog
- 1/8 teaspoon nutmeg
Peach Cobbler Pull-Apart Bread
Easy peasy recipe using canned honey butter biscuits and peach preserves
- 1 (16.3-ounce) can refrigerated Pillsbury Grands Flaky Layers Honey Butter biscuits
- 3/4 cup peach preserves, I used Smucker's
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1 cup confectioners powdered sugar
- Pinch salt
- 2 - 3 teaspoons cream, half and half, or whole milk
Apple Pie Monkey Bread
The perfect combination of apples, cinnamon, and tender biscuit pieces, Apple Pie Monkey Bread makes the perfect fa
The BEST Dairy Free Pina Colada (with virgin option)
It’s been really darn hot here, even inching into the triple digits. To chill out, I’ve whipped up some fun summer indulgences, and this revolutionary dairy free pina colada is one of them!
We recently noticed the Coconut Coconut Milk version of So Delicious frozen dessert at the store, and I thought it was genius. I’ve heard complaints that various dairy-free flavors taste “too coconut”, but this variety has a “why fight it” approach. It embraces that amazing, rich organic coconut milk base and further amplifies it with organic dried coconut. This is an ice cream flavor that was meant to be dairy free.
And then Tony had a revelation. “Wouldn’t that make a great dairy free pina colada,” he said. “You could use it rather than cream of coconut.” From this little comment, a cocktail star was born. We immediately picked up two pints and rushed home to our blender for an impromptu happy hour.
What resulted wasn’t just a tasty simple swap, it was the BEST Dairy Free Pina Colada that either of us had ever tasted! Not to mention, this cool creamy beverage has just FOUR ingredients that you can easily keep on hand for entertaining or cravings. The pineapple chunks and frozen dessert are at the ready in the freezer (the ice cream is also amazing for sundaes or simply with chocolate sauce!). And rather than purchasing a big jug, we bought the little 4-pack of canned pineapple juice at Trader Joe’s.
It’s true that traditional pina coladas are naturally dairy free. Nonetheless, I’ve never been able to order one because many bars and restaurants do add dairy! Fortunately, this dairy free pina colada recipe falls more in line with tradition, but with a special “ice cream” twist that makes it even better.
I think many of you will also like that the coconut ice cream is made with organic ingredients, allowing you to pass on the questionable chemicals in cream of coconut. It also adds the perfect sweetness (not to much!) and wonderful coconut shreds that really work in this beverage.
This post is sponsored by So Delicious Dairy Free, but the opinions, photos, and superstar dairy free pina colada recipe are all me.
19 Pina Colada-Inspired Desserts That Taste Like Vacation
Or, make one of our twists on the real thing, with these delish pina colada cocktails.
This four-layered pie is giving layer cake a run for its money.
Look at all that sticky, gooey goodness.
If you don't have a drink in your hand, a Pina Colada cupcake is the next best thing.
Have you ever seen a popsicle with a cherry on top?
The fill tastes like part cheesecake, part Piña Colada.
This creamy cake will have you dreaming of white sand beaches.
Tip: make extra salted caramel sauce and eat it with a spoon when no one's looking.
On days when you're not lounging poolside with a tropical drink, these babies are the next best thing.
Pina Colada Monkey Bread - Recipes
But, wait! Here is the recipe, please note the name: Pastor Ryan's Monkey Bread:
And, I'm not sure Pastor Ryan would approve of my modifications, but it's not Sunday and this blog is about bake it with booze. So, I pulled out the cheap, Old Crow bourbon and decided to liven-up my monkey! Do you see all that oozing goodness all over those little chunks of biscuit? Here's another shot just so you can see it again.
I added about, oh, a generous 1/4 cup of bourbon to the butter and (dark) brown sugar liquid gold that is poured on the sugar/cinnamon dusted biscuit nuggets. And, I also added a generous cup of chopped pecans in the bag with the biscuit nuggets. I've made monkey bread before with walnuts, but when I can use pecans I always do. We never had pecans to cook with when I was a kid, and boy did we miss out! However, we were so lucky that our grandmother, Bambi, and great uncles were almond and walnut ranchers and we always had both in the house in copious qualities. The first time I had to buy nuts as a new baker in my 20s I was shocked!
I found this recipe on Ree Drummond's Pioneer Woman web site. She's famous from what I can gather and I've just learned about her. I have even fallen for the "like" button on her FB page. She has occasional give-aways and someday I'm gonna win something! She lives in Oklahoma. We lived in Norman, OK when I was little and it's the sole reason I know all the words to the musical of the same name. Ah, memories. In OK schools (back in the day), we recited the pledge of allegiance and then sang the theme to the musical. Only in America!
I just finished a sample. Required a third cup of coffee, shucks. Let's just say I'm pretty happy at this moment. Booze-infused-bliss.
I bet you didn’t think you could make this in the Instant Pot!
I am constantly surprised by what recipes Kristen comes up with for the Instant Pot! (Did you know that she posts new Instant Pot recipes to our YouTube Channel every week?)
Well, this recipe is going to surprise you too! Kristen came up with an amazing and simple Instant Pot Sticky Monkey Bread recipe that will knock you off your toes! Make sure you check it out and all of the other fantastic recipes there too.