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
Thanks to the inclusion of coconut rum, it's difficult to detect any taste of alcohol in this extra creamy-delicious Piña Colada. The rum may be left out altogether for a delightful tropical drink your entire family will enjoy!
Provided by Debs Recipes
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
- Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!
Nutrition Facts : Calories 454.1, Fat 9.3, SaturatedFat 8.8, Sodium 29.6, Carbohydrate 37.5, Fiber 0.2, Sugar 34.9, Protein 0.9
PIñA COLADA
A tropical blend of rich coconut cream, white rum and tangy pineapple - serve with an umbrella for kitsch appeal
Provided by Good Food team
Categories Cocktails
Time 5m
Yield Makes 1
Number Of Ingredients 4
Steps:
- Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.
Nutrition Facts : Calories 314 calories, Fat 12.7 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 13.6 grams sugar, Fiber 0.5 grams fiber, Protein 1.1 grams protein, Sodium 0.1 milligram of sodium
PINA COLADA BREAD
Make and share this Pina Colada Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Grease and flour 9x5x3 inch loaf pan.
- In a medium bowl combine flour,sugar,baking powder,baking soda and salt.
- In a large bowl with mixer at medium speed,beat eggs,corn syrup,corn oil and rum until blended.
- Gradually stir in flour mixture just until moistened.
- Stir in pineapple and coconut.
- Pour into prepared pan.
- Bake 60-65 minutes.
- Cool in pan 10 minutes.
- Remove from pan and cool on wire rack.
Nutrition Facts : Calories 3417.6, Fat 109.9, SaturatedFat 34.1, Cholesterol 423, Sodium 2962.4, Carbohydrate 543.2, Fiber 13.4, Sugar 212, Protein 48.2
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- 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.
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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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- In a small saucepan over medium heat, melt butter and 1/4 cup coconut milk until smooth. Remove from heat.
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