Piña Colada Monkey Bread Recipe 465
PINA COLADA BREAD
A pina colada bread made in a bread machine.
Provided by Michelle
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- Place all ingredients in bread pan in order suggested by the manufacturer. Select sweet or quick bread baking cycle
Nutrition Facts : Calories 180.8 calories, Carbohydrate 32 g, Fat 3.2 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.2 g, Sodium 229.5 mg, Sugar 5.4 g
PIñA COLADA MONKEY BREAD RECIPE - (4.6/5)
Provided by Karmagoddess
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Grease a 12-cup bundt pan with cooking spray. In a small saucepan over medium heat, melt butter and 1/4 cup coconut milk until smooth. Remove from heat. Separate both cans of dough into biscuits. Cut each biscuit into fourths. Carefully dip each biscuit piece into butter mixture, then roll in sugar and place in prepared bundt pan. Cover entire bottom of pan with a layer of about 20 biscuit pieces, then sprinkle half of the crushed pineapple over the top. Top pineapple with another layer of dipped and rolled biscuits, then sprinkle the rest of the pineapple on top. Top pineapple with remaining dipped and rolled biscuits. Bake until deep golden brown on top and a toothpick inserted in the center comes out mostly clean, about 35 minutes. Transfer to a cooling rack; cool 10 minutes in pan. Carefully invert monkey bread onto a plate. In a small bowl, whisk together powdered sugar and remaining 3 tablespoons coconut milk until smooth, like a glaze. Drizzle glaze over warm monkey bread. Top with chopped dried pineapple; serve warm.
PINA COLADA
This is a classic and easy pina colada that will transport you immediately to a tropical place. Close your eyes and taste the beach, sun, and palm trees!
Provided by petrastange
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 9
Steps:
- Combine dark rum, light rum, pineapple juice, cream of coconut, and heavy cream in a cocktail shaker. Add about 1/2 cup crushed ice and shake vigorously about 15 times.
- Fill a chilled cocktail glass with about 1/2 cup crushed ice. Strain pina colada into the glass. Garnish with pineapple wedge and cherry.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 24.1 g, Cholesterol 27.2 mg, Fat 11.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 8.2 g, Sodium 25.3 mg, Sugar 20.7 g
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From dessertnowdinnerlater.com
5/5 (1)Estimated Reading Time 3 minsServings 12Total Time 1 hr 5 mins
- Toast the coconut on an ungreased baking sheet at 350 degrees Fahrenheit for 3 minutes. Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently. Allow the toasted coconut to cool.
- Melt the butter in a large microwave safe bowl, and whisk in the cream of coconut. You may need to whisk it up in the can before you measure it (sometimes it separates with the solid portion on the top and the liquid portion on the bottom.) Add the toasted coconut and crushed pineapple to the butter/cream of coconut mixture and stir it up.
- Cut each roll into fourths, then toss half of the dough pieces in the coconut/pineapple mixture at a time, so they don’t get squished, and layer the dough into a greased bundt pan.
- Cover the bundt pan with greased plastic wrap and let the dough rise until it reaches the top of the pan, about 45 minutes to 1 hour.
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5/5 (4)Total Time 45 minsCategory AppetizerCalories 578 per serving
- In a mixing bowl, combine the butter, 2 tablespoons coconut milk, vanilla, 2 tablespoons rum, and pineapple. Add the balls and toss gently to coat the dough.
- Sprinkle 1 tablespoon sugar into the buttered bake dish, round cake pan, or whatever cooking vessel you are using. Transfer 1/2 of the biscuit-pineapple mixture to the pan. Sprinkle over another 2 tablespoons sugar.
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5/5 (1)Category DessertCuisine AmericanEstimated Reading Time 2 mins
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- In a small saucepan over medium heat, melt butter and 1/4 cup coconut milk until smooth. Remove from heat.
- Carefully dip each biscuit piece into butter mixture, then roll in sugar and place in prepared bundt pan. Cover entire bottom of pan with a layer of about 20 biscuit pieces, then sprinkle half of the crushed pineapple over the top. Top pineapple with another layer of dipped and rolled biscuits, then sprinkle the rest of the pineapple on top. Top pineapple with remaining dipped and rolled biscuits.
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- In a small saucepan over medium heat, melt the butter, 2 tablespoons coconut milk, and 1/2 tablespoon of rum until smooth. Remove from heat.
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From accidentalhappybaker.com
4.8/5 (31)Total Time 1 hr 5 minsCategory BreakfastCalories 312 per serving
- In a medium sized mixing bowl, roughly mash the bananas. Add the egg, brown sugar, granulated sugar, vanilla, and rum flavoring. Blend together until well combined. Add the melted butter and mix again.
- Add the flour, baking soda, and baking powder to the wet ingredients, stirring until just combined. Drain the canned pineapple, reserving the juice for later use. Add all but one Tablespoon of the pineapple to the mixture, along with the shredded coconut. Blend the fruit into the dough and pour into the greased loaf pan. Sprinkle the remaining Tablespoon of pineapple over the top.
- Bake at 350 degrees for 50-55 minutes or until golden brown and a tooth pick inserted 1.5 inches from the side comes out clean. Remove to a wire rack and allow to cool for 10 minutes in the pan.
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From gogogogourmet.com
Reviews 2Estimated Reading Time 3 mins
- In a mixing bowl, combine the crushed pineapple, coconut cream, eggs, oil, extract and sugar. Stir until well combined.
- Sprinkle the salt and baking soda over the top of the wet mixture, stir in. Mix in the flour until no lumps remain, then add in shredded coconut.
- Bake for 50-55 minutes, until an inserted toothpick comes out clean and the top is golden brown. Remove from oven and let cool completely.
PINA COLADA QUICK BREAD - RASA MALAYSIA
From rasamalaysia.com
Reviews 145Calories 585 per servingCategory Baking Recipes
- Preheat oven to 350°F (176°C). Grease 4 mini loaf pans with non-stick cooking spray. Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. In a medium bowl, combine eggs, melted butter, pineapple and its juice and 2/3 cup of coconut cream and Greek yogurt. Stir until blended. Add to flour mixture, stirring just until moist.
- Divide evenly among the 4 mini loaf pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes. Remove the bread to wire rack and let cool.
- Make the Topping: In a small bowl combine the remaining 1/3 cup coconut cream with the toasted coconut flakes. Spread over cooled loaves. Slice and serve immediately.
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