Coconut Caramel Monkey Bread
Discover the tropical twist in our Coconut Caramel Monkey Bread, a delightful pull-apart treat with gooey caramel and a hint of coconut. Perfect for breakfast or as a sweet snack, this unique take on classic monkey bread will captivate your taste buds and add a touch of island magic to your table.
Prep time: 15 minutesCook time: 40 minutesServes: 8
Ingredients
1 cup granulated sugar
2 tsp ground cinnamon
1/2 cup unsweetened shredded coconut
3/4 cup unsalted butter, melted
1 cup brown sugar, packed
2 tbsp coconut milk
2 cans (16.3 oz each) refrigerated biscuit dough
Cooking spray
Instructions
1. Preheat your oven to 350°F (175°C). Generously spray a bundt pan with cooking spray.
2. In a medium bowl, mix together the granulated sugar, cinnamon, and shredded coconut.
3. Open the biscuit dough cans and cut each biscuit into quarters. Roll each piece in the sugar-coconut mixture, ensuring they are well-coated.
4. Arrange the coated biscuit pieces evenly in the prepared bundt pan.
5. In a small saucepan, melt the butter over medium heat. Add the brown sugar and coconut milk, stirring until the sugar has dissolved and the mixture is smooth.
6. Pour the caramel mixture evenly over the biscuit pieces in the pan.
7. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and bubbly.
8. Allow the monkey bread to cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm, pulling apart the pieces to enjoy.
Storage
Store leftovers in an airtight container at room temperature for up to 3 days.
Reheating
To reheat, place individual servings on a microwave-safe plate and heat for 15-20 seconds, or until warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
