My family loves a good monkey bread recipe. I love how easy monkey bread is to make, even though it looks like I spent hours cooking!
But what is a girl to do when she is dreaming of a tropical vacation but the bank account and travel restrictions say no? Well then make a tropical dessert! Enter in the Pina Colada Monkey Bread Recipe.
Pina Colada Monkey Bread Recipe
My original monkey bread recipe calls for canned biscuits and you could certainly use that in the recipe if you want to. BUT let me say that the Kings Hawaiian Sweet Sliced Bread takes the flavor in the Pina Colada Monkey Bread to the NEXT level with both flavor and texture.
This is a terrific dessert but is also a wonderful addition to brunch. I love it with a cup of coffee!
What is Monkey Bread?
Monkey bread is a sticky, sweet, pull-apart dessert. It is really more of a cake than an actual bread.
Why is it call Monkey Bread?
According to wikipedia, “The origin of the term monkey bread comes from the pastry being a finger food; the consumer would pick apart the bread as a monkey would.”.
What make this Pina Colada Monkey Bread?
I’m so glad you asked! The piña colada cocktail is a sweet drink made with rum, coconut milk, and pineapple juice. This monkey bread recipe uses those elements of pineapple and coconut to bring a tropical feel to this traditional recipe.
Is Monkey Bread hard to make?
Not at all! This recipe takes about 5 minute of prep time and only 1 hour of cooking time. You do not have to be an expert baker!
Please note: You’ll find a printable version of the monkey bread recipe below.
- 9 inch Bundt Pan (like this)
- Large Mixing Bowl
Pina Colada Monkey Bread Ingredients
1/2 loaf Kings Hawaiian Sweet Sliced Bread
1 (16 oz) can crushed pineapple
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla extract
1/4 cup coconut flakes
- Preheat oven to 350 degrees F
- Cut bread into bite sized pieces
- In a bowl, cream together sugar and butter
- Add eggs to the bowl and beat
- Add crushed pineapple and vanilla and mix well
- Evenly spread bread pieces into a 9” bundt pan
- Sprinkle coconut flakes over bread
- Pour contents of the mixing bowl over the bread
- Place in the oven for 1 hour
- Carefully invert Monkey Bread onto a plate
- Enjoy warm or cold with a dollop of whipped cream!
I HIGHLY recommend making your own whipped cream and investing in a simple whipped cream dispenser.
I hope you enjoy this simple to make but wonderful to eat recipe. This is a hit for any of your summertime potlucks and BBQs! I promise you won’t bring any of it home. Speaking of BBQs, be sure to check out my Yummy Spice Rub Recipes!
Looking for summer desserts that won’t heat up the kitchen? Check out my list of No-Bake Pies and Homemade Ice Cream.
Other Baking Recipes You Might Like:
- Vintage Cake Recipes
- Vintage Cookie Recipes
- Rice Krispies Cookie Recipe
- Classic Pecan Bar Recipe
- Dark Chocolate Raspberry Scone Recipe
Pina Colada Monkey Bread Recipe
Easy to make tropical dessert.
- 1/2 loaf Kings Hawaiian Sweet Sliced Bread
- 16 oz Can Crushed Pineapple
- 1/2 cup Butter softened
- 4 Eggs
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 1/4 cup Coconut Flakes
Preheat oven to 350 F
Cut bread into bite sized pieces
In a bowl, cream together sugar and butter
Add eggs to the bowl and beat
Add crushed pineapple and vanilla and mix well
Evenly spread bread pieces into a 9” Bundt pan
Sprinkle coconut flakes over bread
Pour contents of the mixing bowl over the bread
Place in the oven for 1 hour