Tropical Monkey Bread

Discover the exotic twist on the classic Monkey Bread with this Tropical Monkey Bread recipe, featuring a delightful combination of coconut and pineapple flavors. Ideal for breakfast or a sweet treat, this recipe is easy to make and will transport your taste buds to a tropical paradise.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 8

Ingredients

2 cans of refrigerated biscuit dough

1 cup of granulated sugar

1/2 cup of unsalted butter, melted

1/4 cup of packed brown sugar

1/2 cup of shredded coconut

1/2 cup of crushed pineapple, drained

1/2 cup of chopped macadamia nuts

1 teaspoon of vanilla extract

1 teaspoon of ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.

2. Cut each biscuit dough into quarters and roll them in a mixture of granulated sugar and ground cinnamon.

3. Sprinkle a layer of shredded coconut and chopped macadamia nuts at the bottom of the prepared bundt pan.

4. Layer half of the sugar-coated biscuit pieces in the pan and spread half of the crushed pineapple over them.

5. Repeat the layering process with the remaining biscuit pieces and pineapple.

6. In a small bowl, mix the melted butter, brown sugar, and vanilla extract, then pour it evenly over the layered biscuit pieces.

7. Bake for 35-40 minutes until golden brown and bubbly.

8. Allow the bread to cool for 10 minutes in the pan before turning it onto a serving plate.

Storage

Store in an airtight container at room temperature for up to 2 days.

Reheating

Reheat individual servings in the microwave for 15-20 seconds or until warm.

Scan for cooking tips & leave a review!

itsonly.recipes/view/tropical-monkey-bread

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.