Pina Colada Monkey Bread is a FUN sweet treat that will make everyone go YUM. Make this monkey bread with biscuits in a bundt pan or cake pan, and the recipe can be easily doubled.
This recipe was originally posted September 2014 and updated February 2020.
Holy schnikes look what I made! Seriously LOOK at what I made! Pina Colada Monkey Bread! Look at it!! LOOOOOK!!!!!
Unbelievable how good this Pina Colada Monkey Bread is. Yes food police, I used Grands biscuits. Monkey bread with biscuits makes this a super easy party recipe that will be loved by all.
Sometimes, a girl’s gotta splurge, and this is my post-triathlon splurge anyway so I earned it! I’ll eat salad tomorrow ….and the next day. Or not.
But at the moment, I am sucking this glaze off my fingers.
Last post, I shared my Calabacitas con Elote with Brown Rice and Quinoa as my triathlon-prep food for my tri yesterday. Check out this picture my daughter got of the sunrise at the tri. …Yep, I get my own personal pho-to-graph-errr for these events. It’s awesome.
By the way, I had to bike and run over that bridge. And back.
The tri went well – to be honest, this one was a mixed bag …we swam all wavy-like over the course because there were too few buoys to guide us, so the swim was much longer than it should have been.
The bike was ok – the first 5 miles were slick, so that’s where I got behind. I just need tons and tons of improvement there because at any little friggin obstacle, I freak the hell out. But at least I’m very very happy with my new bike.
…And the run was what the run always is …painful. Overall this race was, I think, the toughest yet for me mentally. My body was fine – everything was working including both knees, but my brain kept trying to talk me into quitting. Most of the bike portion, I honestly thought I was dead last. …But I wasn’t.
And this is precisely why I do triathlon. Because it is hard. It is beyond hard. And I’m not fast, but I finish. And doing something this hard and making it to the end leaves a satisfaction that is simply indescribable.
So, my next tri is in 2 weeks. My first Half Ironman is in 3 months. I have a ton of work to do. But I am taking the day to savor how far I’ve come. …before my knee surgeries 2 years ago, I couldn’t run around the block. Ever.
And what better way to celebrate than with a kicked-up sweet treat 🙂
Pina Colada Monkey Bread
OK, so this yummy, sticky, Pina Colada Monkey Bread! This monkey bread with biscuits is my idea of perfect. I don’t have much of a sweet tooth, but this sweet pull-apart bread is friggin awesome.
Maybe it’s the pineapple or the coconuttiness. Maybe it’s the rum. It’s probably the rum, but it’s also definitely the sticky glaze that brings it all together.
You neeeeeed to make this! Cuz it will make you happy.
How to make monkey bread with biscuits
Making this pina colada monkey bread using refrigerated biscuits is very easy.
- First, we open our can o’ biscuits, and cut each into quarters.
- Then we toss them biscuits in a delicious butter concoction with rum, coconut milk, vanilla, and pineapple.
- Put in a pan, sprinkle with sugar, and bake.
- Top with a coconut rum glaze and enjoy!
I generally make this recipe using a single can of biscuits. My family of 4 will inhale it all up like that with no leftovers.
But if bringing this to a party or something, I recommend doubling everything and putting in a big bundt pan. Just be sure to check that it cooks through since it will be larger.
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
Click the P for Pinterest button at the bottom of this post to save this recipe. If you make it, post a pic on Instagram and tag @ericasrecipes.
Pina Colada Monkey Bread
Unbelievable how good this Pina Colada Monkey Bread is!
- 4 Tbsp unsalted butter melted (plus additional butter to prepare bake dish)
- 3 Tbsp coconut milk divided
- 1/2 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
- 1/4 cup crushed pineapple drained
- 1/4 cup dried flaked coconut
- 1/2 cup powdered sugar
- Heat oven to 400F. Butter your bake dish very well (I use a bundt pan).
- Remove the biscuits from the package. Cut each biscuit into quarters.
- In a mixing bowl, combine the butter, 2 tablespoons coconut milk, vanilla, 2 tablespoons rum, and pineapple. Add the balls and toss gently to coat the dough.
Sprinkle 1 tablespoon 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 sugar.
Layer the rest of the dough balls. Finish with a final sprinkle of 1 tablespoon sugar.
Bake at 400F for 25 minutes until puffed, very golden, and cooked through.
- 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 or it will burn. Remove the coconut from the oven and set aside while the bread finishes cooking.
In a small bowl, whisk together the powdered sugar, remaining 1 tablespoon coconut milk, and 1 tablespoon rum.
- Once the bread is done, invert immediately onto serving plate to get it out of the pan. Serve with the glaze drizzled and the toasted coconut sprinkled over. Serve immediately.
This recipe can be doubled to make a larger monkey bread for a party.