Coconut Caramel Monkey Bread

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 8
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Coconut Caramel Monkey Bread is your sweet escape into a world of gooey, sticky, pull-apart goodness. This recipe combines the irresistible texture of monkey bread with a tropical twist, thanks to the addition of coconut and a luscious caramel sauce.

Ingredients for Coconut Caramel Monkey Bread

Granulated sugar and ground cinnamon form the sweet, spiced coating that gives the bread its initial layer of flavor. The unsweetened shredded coconut adds a subtle tropical flair. Butter melts down to form the base of our caramel sauce, while brown sugar and coconut milk create that rich, gooey texture that ties everything together. The refrigerated biscuit dough is our shortcut to soft, pull-apart pieces, and a generous spray of cooking spray ensures nothing sticks to the bundt pan.

Tips & Tricks

  • Ensure each biscuit piece is fully coated with the sugar mixture for maximum flavor.
  • Check the bread at 35 minutes to avoid overbaking — you want it golden, not burnt.
  • If the bundt pan is sticking, give it a gentle tap to help release the bread.

Serving Suggestions

Pair this Coconut Caramel Monkey Bread with a scoop of vanilla ice cream for an indulgent dessert. It's also fantastic alongside a fresh fruit salad, offering a refreshing contrast to the rich caramel and coconut flavors.

Frequently Asked Questions

Can I use sweetened coconut?
Yes, but it will make the bread slightly sweeter, so you may want to reduce the sugar a bit.
Can I prepare this in advance?
It's best served fresh, but you can prepare the biscuit pieces ahead and refrigerate. Bake right before serving.

Coconut Caramel Monkey Bread Recipe Walkthrough

Preheat your oven to 350°F (175°C), and while it's warming up, grab a bundt pan and give it a good coating with cooking spray. This step is crucial to prevent your monkey bread from sticking later.

In a medium bowl, combine the granulated sugar, cinnamon, and shredded coconut. This mixture will coat the biscuit dough pieces, so make sure it's well-mixed.

Open up those cans of biscuit dough, and cut each round into quarters. Roll each piece in the sugar-coconut mixture to cover them completely. Layer these sugar-coated pieces into the prepared bundt pan, spreading them evenly.

Now it's time for the caramel sauce. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and coconut milk until you have a smooth, integrated mixture. Pour this warm caramel sauce over the biscuit pieces in the pan, ensuring even coverage.

Pop the pan into your preheated oven and let it bake for 35-40 minutes. You’ll know it’s done when the top is golden brown and bubbly. Let it cool for about 10 minutes before inverting it onto a serving plate. It's best enjoyed warm, so dig in by pulling apart those sticky, sweet pieces.

Why You'll Love This Recipe

  • A delightful combination of coconut and caramel that elevates traditional monkey bread.
  • Perfect for sharing at gatherings or as a comforting weekend treat.
  • Easy to make with store-bought biscuit dough, saving you time and effort.
  • Guaranteed to impress with its golden-brown, bubbly finish.

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

Step-by-step 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.

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