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Wed, Apr 29 2015 post by Amber From dessertnowdinnerlater

Pina Colada Monkey Bread

Today we bring you the smell and taste of summer!  This Pina Colada Monkey Bread has the fruits and flavors we all have been craving.  Its made with Rhodes Dinner Rolls...leaving you lo...

This Pina Colada Monkey Bread has the fruits and flavors we all have been craving.  Its made with Rhodes Dinner Rolls.

Hello, hello! It's Amber, from Dessert Now Dinner Later, back to share another delicious recipe with you all! If there's one thing about Spring and Summer that I just love, it's using fruits and tropical flavors in my desserts! They make everything delicious and wonderful!

This Pina Colada Monkey Bread has the fruits and flavors we all have been craving.  Its made with Rhodes Dinner Rolls.

 

 

This particular dessert monkey bread also uses one of my all time favorite ingredients: cream of coconut. Not to be confused with coconut milk, cream of coconut is a sweet coconut cream that is used in pina coladas, and pretty much anything else you can think of, like this monkey bread. It's extremely versatile! Other ingredients for this recipe include, Rhodes White Dinner Rolls, crushed pineapple, a little bit of butter, and toasted coconut. For the glaze on top, you will need some powdered sugar, rum extract (optional), and a splash of milk as well.

 

This Pina Colada Monkey Bread has the fruits and flavors we all have been craving.  Its made with Rhodes Dinner Rolls.

Melt the butter in a large microwave safe bowl, and whisk in the cream of coconut. You may need to whisk it up in the can before you measure it (sometimes it separates with the solid portion on the top and the liquid portion on the bottom.) Cut each roll into fourths. Now you can do this one of two ways. You can dip each piece of dough in the liquid, roll it in the toasted coconut, and then layer the coconut bread and crushed pineapple in a greased bundt pan...

This Pina Colada Monkey Bread has the fruits and flavors we all have been craving.  Its made with Rhodes Dinner Rolls.

OR you can add the toasted coconut and crushed pineapple to the butter/cream of coconut mixture, add the dough pieces, and layer it in the pan in one step, which is what I did. It depends on how you want the end result to be. Just use all of that yummy cream of coconut mixture. If you mix everything all at once like I did, do half of the rolls at a time so that they don't get smushed.

This Pina Colada Monkey Bread has the fruits and flavors we all have been craving.  Its made with Rhodes Dinner Rolls.

Then cover the bundt pan with plastic wrap and let it rise until it reaches the top of the pan.

This Pina Colada Monkey Bread has the fruits and flavors we all have been craving.  Its made with Rhodes Dinner Rolls.

 

Bake at 350 degrees for 25 to 35 minutes or until the dough pieces are fully baked where they touch each other. You may need to cover the pan with foil so the exposed dough doesn't brown too much. After it’s done baking, immediately invert the monkey bread from the bundt pan onto a large plate. Mix up a quick glaze with the powdered sugar, cream of coconut, rum extract (optional), and just enough milk to the desired consistency. Then drizzle it over the monkey bread. This Pina Colada Monkey Bread is best served warm from the oven with a little bit of extra toasted coconut on top.

This Pina Colada Monkey Bread has the fruits and flavors we all have been craving.  Its made with Rhodes Dinner Rolls.

Posted in Amber, Desserts
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Pina Colada Monkey Bread

Servings: | Skills: | Prep Time: min (not including thaw time) | Bake Time: min

Pina Colada Monkey Bread
3.3 / 5  (8 votes, 1 review )

Ingredients

Monkey Bread:
2 Tbsp butter, melted
½ cup cream of coconut (find in the aisle with the alcoholic mixers or Mexican foods)
18 Rhodes White Dinner Rolls, thawed and slightly risen
1 cup crushed pineapple, drained of any juices
1 ½ cups sweetened coconut flakes, toasted (directions below; save a little bit to sprinkle on top after it’s baked)

Glaze:
1 cup powdered sugar
2 Tbsp cream of coconut, melted
1 tsp rum extract (optional)
1 to 1 ½ Tbsp milk (more or less for desired consistency)

Instructions

Toast the coconut on an ungreased baking sheet at 350 degrees Fahrenheit for 3 minutes. Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently. Allow the toasted coconut to cool.

Melt the butter in a large microwave safe bowl, and whisk in the cream of coconut.  You may need to whisk it up in the can before you measure it (sometimes it separates with the solid portion on the top and the liquid portion on the bottom.) Add the toasted coconut and crushed pineapple to the butter/cream of coconut mixture and stir it up.

Cut each roll into fourths, then toss half of the dough pieces in the coconut/pineapple mixture at a time, so they don’t get squished, and layer the dough into a greased bundt pan.

Cover the bundt pan with greased plastic wrap and let the dough rise until it reaches the top of the pan, about 45 minutes to 1 hour.

Bake at 350 degrees for 25 to 35 minutes or until the dough pieces are fully baked where they touch each other.  You may need to cover the pan with foil so the exposed dough doesn’t brown too much. After it’s done baking, immediately invert the monkey bread from the bundt pan onto a large plate.

Mix up a quick glaze with the powdered sugar, cream of coconut, rum extract (optional), and just enough milk to the desired consistency. Then drizzle it over the monkey bread.  This Pina Colada Monkey Bread is best served warm from the oven with a little bit of extra toasted coconut on top!

Notes: You can alternately dip each piece of dough in the butter/cream of coconut mixture, roll it in the toasted coconut, and then layer the dough and crushed pineapple in a greased bundt pan for a slightly different look and texture. Be sure to pour any extra butter/cream of coconut liquid over the dough before you let it rise and bake.

Store leftover cream of coconut in the refrigerator and use for smoothies or something else.

Store any leftover monkey bread covered in the refrigerator up to 5 days.

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