Ingredients:
- 2 cans refrigerated biscuits- Pillsbury Grands
- 1 cup powdered sugar
- 1 ¼ cup white sugar
- ½ cup coconut milk, divided
- 1 stick butter
- ¼ cup chopped dried pineapple
- 1 can crushed pineapple
Method:
- Break the biscuits dough into small triangles. Melt together the butter and ¼ cup coconut milk, stirring until smooth. Toss sugar on a plate and prepare a bundt pan, spraying it with non-stick cooking spray. Dip the triangular biscuits into the butter- coconut sauce, roll them in sugar and place them into the bundt pan. When the first layer is completed, top it with crushed pineapple then add another row of biscuits. Repeat the procedure for the third row and bake the monkey bread into the 350 F preheated oven, for 40 minutes. While cooling, whisk the remaining coconut milk with the powdered sugar into a glaze, then drizzle on top of the warm bread. Garnish with chopped pineapple and serve.