1 16.3 ozcan Pillsbury Grands refrigerated biscuits, Southern style
3 Tbspcoconut-flavored rumdivided
1/4cupdried flaked coconut
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.
Keyword monkey bread with biscuits, pina colada monkey bread