Ingredients

The following ingredients have 6 Servings
  • 1/4 cup unsalted butter
  • 1/4 cup coconut milk (, divided)
  • 1/2 tablespoon rum + a splash more
  • 16 ounce tube Pillsbury Homestyle Original Grands refrigerated biscuits
  • 3/4 cup granulated sugar
  • 8 ounce can crushed pineapple (, drained and divided)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla

Instruction

  • Preheat oven to 350 degrees F. Thoroughly coat a bundt pan with nonstick cooking spray.
  • In a small saucepan over medium heat, melt the butter, 2 tablespoons coconut milk, and 1/2 tablespoon of rum until smooth. Remove from heat.
  • Separate biscuits and cut each one into 4 equal pieces.
  • Gently dip half of the biscuit pieces into the butter mixture, then roll in the granulated sugar and place in prepared bundt pan. Evenly sprinkle half of the pineapple over the top. Repeat a second layer with the remaining biscuit pieces and pineapple.
  • Bake until golden brown on top and a toothpick inserted in the center comes out clean and an internal temperature of 190 degrees F is reached, about 35 minutes. (Watch carefully toward the end and tent with foil if it's over-browning.)
  • Transfer to a cooling rack; cool 5-10 minutes in pan. Carefully invert monkey bread onto a plate.
  • In a small bowl, whisk powdered sugar, remaining 2 tablespoons coconut milk, vanilla, and a splash of rum until smooth. Drizzle glaze over the warm bread.
  • Serve warm and enjoy!