Pina Colada Monkey Bread – toasted coconut, crushed pineapple, and a secret ingredient come together to make this sticky pull-apart bread a tropical delight!
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I love coconut in all forms, so this Pina Colada Monkey Bread quickly became a favorite. It combines crushed pineapple, toasted sweetened coconut flakes and my favorite tropical addition: cream of coconut. The result is a soft, sticky, flavor-packed pull-apart bread finished with a coconut-forward glaze.
This recipe uses thawed dinner rolls cut into quarters, tossed in a mixture of melted butter, cream of coconut, crushed pineapple and toasted coconut. The coated dough pieces are layered into a greased bundt pan, allowed to rise, baked, and then finished with a sweet coconut glaze. I like to reserve a little toasted coconut to sprinkle on top after glazing for added crunch.
It’s an easy, relatively low-maintenance monkey bread since the pieces are simply tossed and layered rather than individually filled. Serve warm for breakfast, brunch, or dessert—this tropical treat disappears fast.
Pina Colada Monkey Bread
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Ingredients
Monkey Bread
- 2 Tbsp butter, melted
- ½ cup cream of coconut, (find in the mixers or Ethnic foods aisle)
- 18 Rhodes White Dinner Rolls, thawed and slightly risen
- 1 cup crushed pineapple, drained
- 1 ½ cups sweetened coconut flakes, toasted, reserve a little for topping
- 1 cup powdered sugar
- 2 Tbsp cream of coconut, melted (for glaze)
- 1 tsp rum extract, optional
- 1 to 1 ½ Tbsp milk, adjust for glaze consistency
Instructions
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Toast the coconut on an ungreased baking sheet at 350°F for about 3 minutes, then stir. Continue baking and stirring every 30–60 seconds until golden brown, watching closely to prevent burning. Let the toasted coconut cool.
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In a large microwave-safe bowl, melt the butter and whisk in the cream of coconut. If the cream of coconut has separated in the can, whisk it before measuring. Stir in the toasted coconut and drained crushed pineapple until evenly combined.
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Cut each roll into fourths. Toss half of the dough pieces in the coconut-pineapple mixture at a time to avoid squashing, then layer the coated pieces into a greased bundt pan.
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Cover the pan with greased plastic wrap and let the dough rise until it reaches the top of the pan, about 45 minutes to 1 hour.
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Bake at 350°F for 25–35 minutes, or until the dough is fully baked where the pieces touch. If the exposed dough browns too quickly, tent the pan with foil. When done, immediately invert the monkey bread onto a large plate.
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For the glaze, whisk powdered sugar with 2 tbsp cream of coconut, rum extract if using, and just enough milk to reach your desired consistency. Drizzle over the warm monkey bread and sprinkle the reserved toasted coconut on top. Serve warm.
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Notes: For a different texture and appearance, dip each dough piece in the butter mixture, roll in toasted coconut, then layer with pineapple. Pour any remaining butter/cream of coconut mixture over the dough before rising and baking.
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Store leftover cream of coconut refrigerated for other uses like smoothies. Keep leftover monkey bread covered in the refrigerator for up to 5 days.
Notes
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