Best Pina Colada Bread Recipes

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PINA COLADA ZUCCHINI BREAD



Pina Colada Zucchini Bread image

At my husband's urging, I entered this recipe at the Pennsylvania Farm Show and - won first place! I think you'll love the cake-like texture and tropical flavors. -Sharon Rydbom, Tipton, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 3 loaves (12 pieces each).

Number Of Ingredients 11

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
4 large eggs, room temperature
1-1/2 cups canola oil
1 teaspoon each coconut, rum and vanilla extracts
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
1/2 cup chopped walnuts or chopped pecans

Steps:

  • Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Nutrition Facts : Calories 225 calories, Fat 11g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

PINA COLADA BREAD PUDDING



Pina Colada Bread Pudding image

Using up coconut milk, canned pineapple juice, and stale bread products. Serve hot with ice cream, slightly warm with whipping cream, or plain.

Provided by Elaine Leithiser

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

⅔ cup flaked coconut, divided
⅓ cup dark brown sugar, or more to taste
¼ cup rum
4 tablespoons unsalted butter, melted
1 (6 ounce) can pineapple juice, divided
4 cups cubed stale bread
3 ½ cups coconut milk beverage
½ cup orange juice
¼ cup white sugar
5 large eggs
2 teaspoons ground cinnamon, or more to taste
¼ teaspoon grated nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix 1/3 cup coconut, brown sugar, rum, melted butter, and 1/4 of the pineapple juice together in a bowl. Pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.
  • Mix coconut milk beverage, orange juice, white sugar, eggs, remaining coconut, remaining pineapple juice, cinnamon, and nutmeg together in large bowl. Pour over bread cubes and sprinkle with a little cinnamon.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 23.7 g, Cholesterol 87.7 mg, Fat 9 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5.6 g, Sodium 133.3 mg, Sugar 14.6 g

PINA COLADA ZUCCHINI BREAD RECIPE



Pina Colada Zucchini Bread Recipe image

Yield 24

Number Of Ingredients 12

4 cups flour
2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
4 large eggs
1 1/2 cups vegetable oil
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 cups shredded zucchini
1 (8 ounce) can crushed pineapple (drained)
1/2 cup shredded coconut

Steps:

  • Grease and flour the bottoms and sides of 3 8 x 4 inch loaf pans; set aside.
  • In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
  • In a separate bowl, mix together the eggs, oil, and extracts.
  • Stir the wet ingredients into the dry ingredients until just combined.
  • Fold in the zucchini, pineapple, and coconut.
  • Pour batter into prepared pans.
  • Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  • Makes 3 loaves.
  • You can also use this batter to make muffins.

Nutrition Facts : Servingsize 1 serving, Calories 6932 kcal, Fat 386 g, SaturatedFat 86 g, Cholesterol 0 mg, Sodium 5964 mg, Carbohydrate 838 g, Sugar 421 g, Protein 74 mg

PINA COLADA BREAD PUDDING



Pina Colada Bread Pudding image

Make and share this Pina Colada Bread Pudding recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 16

1 (15 ounce) can cream of coconut
2 cups cream
2 cups sugar
1 1/2 cups chopped pecans, toasted
1 (8 ounce) can crushed pineapple
1 cup flaked coconut
1/2 cup butter, melted
3 eggs, slightly beaten
3 tablespoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1 1/2 loaves dry French bread, cubed
1 1/2 cups sugar
1/2 cup butter, melted
2 egg yolks, beaten
1/2 cup dark rum

Steps:

  • For the bread pudding, combine the cream of coconut, cream, sugar, pecans, undrained pineapple, coconut, butter, eggs, vanilla, cinnamon and nutmeg in a bowl and mix well.
  • Add the bread cubes and mix gently. Let stand until the bread soaks up the mixture, adding additional bread if needed; the mixture should not be runny. Spoon the bread mixture into a buttered baking pan. Bake at 350*F for 1 hour, until golden brown. Let stand until room temperature.
  • For the sauce, combine the sugar and butter in a saucepan. Cook over low heat until the sugar dissolves, stirring frequently. Remove from heat. Stir a small amount of the mixture into the egg yolks to temper them. Stir the egg yolks into the hot mixture and add the run gradually, stirring constantly until blended. Pour into a thermos to keep warm, or place in a water bath.
  • Cut the bread pudding into 12 to 15 slices and arrange on dessert plates. Drizzle each with the warm sauce.

Nutrition Facts : Calories 894.2, Fat 49.4, SaturatedFat 26.6, Cholesterol 169.2, Sodium 520.7, Carbohydrate 100.5, Fiber 4.3, Sugar 67.2, Protein 10.5

PINA COLADA WHITE BREAD PUDDING WITH COCONUT TOPPING/RUM CARAMEL SAUCE RECIPE - (4.6/5)



Pina colada white bread pudding with coconut topping/rum caramel sauce Recipe - (4.6/5) image

Provided by á-39535

Number Of Ingredients 16

Topping:
4 cups fresh bread cubes
3 eggs
1 1/2 cups milk
1 15 oz can cream of coconut, divided
1 (8-ounce) can crushed pineapple, well drained
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup heavy cream
remaining cream of coconut
Rum caramel:
1/2 cup butter
1/2 cup brown sugar
2-3 Tbsp dark rum, or coconut rum (optional)
1/2 cup cream

Steps:

  • •Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. Place bread crumbs in prepared baking dish. •In a medium-sized bowl, combine eggs, milk, 1 cup cream of coconut, pineapple, vanilla, cinnamon, and nutmeg; mix well. Pour over bread cubes, making sure bread is completely moistened. •Bake 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Topping: •In a small bowl, with an electric beater on medium speed, combine heavy cream and remaining cream of coconut just until stiff. •Serve over warm bread pudding or, if you prefer, chill pudding and topping until ready to serve, making topping within 2 to 3 hours of serving; top just before serving. Rum caramel if used should be drizzled before topping is applied. Carmel: Over medium high heat, melt the butter and the brown sugar together, adding the rum and then the cream. Cook at a rolling boil for about 5 minutes as it bubbles and thickens. Pour over the bread pudding and serve

CARIBBEAN BREAD PUDDING WITH PINA COLADA SAUCE



Caribbean Bread Pudding With Pina Colada Sauce image

When I first tried this I was a bit skeptical, I thought what is stale bread going to do for me. But then I saw the rum, coconut and pineapple in the sauce and I had to try it. I liked it hope you do too.

Provided by Marlitt

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

6 cups French bread, cubed
1 cup skim milk
1 cup pineapple-orange-banana juice (orange, pineapple, banana juice from concentrate)
1/2 cup egg substitute
2 teaspoons vanilla
1/2 teaspoon butter flavor extract
15 ounces crushed pineapple in juice, undrained
1/2 cup golden raisin
3/4 cup all- fruit pineapple preserves
1/3 cup shredded unsweetened coconut, toasted
1 teaspoon rum or 1/8 teaspoon rum extract

Steps:

  • Preheat over to 350 degree F or 180°C.
  • Spray 11 x 7 inch glass baking dish with non stick cooking spray.
  • Place cubed bread in large bowl; set aside.
  • Combine milk, juice concentrate, egg substitute, vanilla and butter flavored extract in another large bowl; mix until smooth. Drain pineapple reserve juice.
  • Add milk mixture, pineapple and raisins to bread; gently mix with large spoon.
  • Spoon bread mixture evenly into prepared baking dish and flatten slightly; bake, uncovered 40 minutes. Cool slightly.
  • For the sauce add water to reserved pineapple juice to equal ¼ cup.
  • Combine juice, preserves, coconut and rum in microwavable bowl.
  • Microwave at high 2 - 3 minutes or until sauce is hot and bubbling cool to room temperature.
  • Divide pudding among 8 plates; top each serving with 2 tablespoons of Pina Colada Sauce.

Nutrition Facts : Calories 498.9, Fat 9.7, SaturatedFat 6.2, Cholesterol 0.8, Sodium 645.4, Carbohydrate 90.2, Fiber 5.5, Sugar 28.8, Protein 12.8

PINA COLADA BREAD PUDDING (CROCK POT )OR (OVEN)



Pina Colada Bread Pudding (Crock Pot )or (Oven) image

Posted for love4culinary. This tweaked tropical bread pudding is made easy in a crock pot. Serve with Grand Marnier Sauce recipe #52907 or pineapple ice cream.

Provided by Rita1652

Categories     Dessert

Time 6h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

12 ounces pineapple juice
12 ounces evaporated milk
1 teaspoon lime zest or 1 teaspoon lemon zest
1 cup cream of coconut
6 eggs
1/3 cup sugar
1/4 cup light rum (or pineapple flavored works good in this)
1 cup raisins (or dried fruit of choice like dried cherries apricots, blueberries)
8 ounces crushed pineapple in juice
1 lb bread, 1 inch cubes
1 tablespoon butter, softened
cinnamon
1/4 cup coconut (can be mixed into the custard mixture) (optional)

Steps:

  • In blender or food processor, fitted with a metal blade, combine all the custard ingredients. Set aside.
  • Combine raisins and crushed pineapple (and the juice); set aside.
  • Place about 1/3 of bread cubes in slow cooker, place 1/3 of raisin/pineapple mixtures. Repeat 2 more times. Then pour the custard mixture over all. pressing so all the bread soaks in the custard mixture.
  • top with butter, cinnamon.
  • Cover and cook on LOW 6 hours.
  • Or.
  • Place it in a well buttered 9 by 13 casserole.
  • Bake at 350 for 1 hour.
  • Serve hot with recipe #52907 or pineapple ice cream.

BANANA NUT PINA COLADA BREAD



Banana Nut Pina Colada Bread image

Adding a little Pina Colada yogurt to an otherwise ordinary Banana Nut Bread Recipe, gives it a little extra "something special." Add some Kahlua and make it extraordinary.

Provided by Stoblogger

Categories     Quick Breads

Time 1h15m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 12

2 cups sugar
1 cup butter
4 eggs
8 ounces pina colada yogurt
1/2 cup milk
1/4 cup Kahlua or 1/4 cup milk
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 cups bananas, mashed
3 1/2 cups flour, self-rising
1 teaspoon baking powder
1 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 350°.
  • Grease and flour two loaf pans.
  • In a large bowl, using an electric mixer, cream together sugar and butter.
  • while mixing, add eggs, one at a time.
  • blend in the yogurt, milk, Kahlua, vanilla and lemon juice.
  • From here on only use a spoon to-- add the mashed bananas.
  • fold in the flour and baking powder, stir.
  • sprinkle in the nuts and stir. If you leave out the nuts, also reduce the milk to 1/4 cup.
  • Pour the mixture into two prepared pans.
  • Bake at 350° for 50 to 60 minutes.
  • Tip: In choosing your backing pan, keep in mind that glass cooks more quickly than metal, dark metal cooks more quickly than light metal.

PINA COLADA ZUCCHINI BREAD



Pina Colada Zucchini Bread image

I'm not a huge zucchini bread fan, but this recipe is the exception. I didn't have any coconut or rum extract so I threw in some Rum and shredded coconut in it's place. I also used twice the amount of pecans the recipe called for. This recipe won first place at the Pennsylvania Farm Show. Recipe courtesy of Sharon Rydborn Tipton of Pennsylvania and Taste of Home. DELICIOUS!

Provided by AmyZoe

Categories     Quick Breads

Time 1h15m

Yield 3 loaves, 36 serving(s)

Number Of Ingredients 13

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
4 eggs
1 1/2 cups canola oil
1 teaspoon coconut extract
1 teaspoon rum extract
1 teaspoon vanilla extract
3 cups zucchini, shredded
1 cup crushed pineapple, drained
1/2 cup walnuts (chopped) or 1/2 cup pecans (chopped)

Steps:

  • Line the bottoms of three greased and floured 8" x 4" loan pans with waxed paper and grease the paper. Set aside.
  • In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
  • In another bowl, combine the eggs, oil, and extracts.
  • Stir in dry ingredients just until moistened.
  • Fold in the zucchini, pineapple, and walnuts or pecans.
  • Transfer to prepared pans.
  • Bake at 350 for 45 to 55 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing pans to wire racks.
  • Gently remove waxed paper.

Nutrition Facts : Calories 221, Fat 10.9, SaturatedFat 0.9, Cholesterol 23.5, Sodium 161.2, Carbohydrate 29.1, Fiber 0.7, Sugar 18, Protein 2.5

DEE'S DELICIOUS PINA COLADA BREAD PUDDING



Dee's Delicious Pina Colada Bread Pudding image

I grew up eating bread pudding that I never liked. It always had way too much bread and never enough custard in my opinion. My parents way of not wasting stale bread. YUK! This recipe doesn't use stale bread, but rather stale criossants. It is a nice custardy bread pudding with pineapple, coconut, & rum. ** This is a variation...

Provided by Dee Stillwell

Categories     Puddings

Time 1h10m

Number Of Ingredients 21

5 c or 2 -3 lg criossants or soft dinner rolls(set out to dry overnite)
1/4 c dark rum
1 - 13oz can(s) cream of coconut
1 - 1/2 c 1/2 & 1/2 or 1 - 13 oz can evaporated milk
5 large eggs, plus 1 egg yolk
3/4 c sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp coconut extract or emulsion
1 - 20 oz can(s) crushed pineapple, squeeze excess juice out till fairly dry and simmer juice to reduce by 1/2. reserve 2 tbl for rum sauce, add remainder to custard sauce.
1 c toasted flaked coconut
RUM CUSTARD SAUCE
3/4 c sugar
5 tsp cornstarch
1 dash(es) salt
2 c 1/2 & 1/2 or evaporated milk
2 Tbsp reserved pineapple juice
2 large egg yolks
1 tsp vanilla extract
1 tsp coconut extract or emulsion
2 - 3 Tbsp dark rum, to desired rum flavor

Steps:

  • 1. Preheat oven to 350 degrees. Spray Pam in a 10 inch square baking pan or a pan that will fit into a bigger pan to make a water bath.
  • 2. Tear criossants into bottom of pan. In large bowl whisk together all ingredients except pineapple & coconut Place crushed pineapple & coconut evenly over criossants. Pour egg mixture over top. Let stand for at least 30 minutes. Place pan in larger pan on oven rack. Add hot water until it comes half way up the sides of the pudding pan. Bake for 60 minutes or until the custard tests done in the center. While pudding is baking, make the rum custard sauce.
  • 3. Rum Custard Sauce: Stir together sugar & cornstarch in medium saucepan. Whisk in 1/2 & 1/2 or evaporated milk, remaining reserved pineapple juice and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture thickens. Remove from heat and stir in vanilla, coconut emulsion, & 2 Tbl rum.
  • 4. Serve bread pudding with the custard sauce, a dollop of whipped cream or a scoop of vanilla ice cream. You will think you had died and gone to heaven! Yummy!

PINA COLADA BREAD



Pina Colada Bread image

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

⅔ cup crushed pineapple with juice
3 tablespoons rum
¾ cup warm water (110 degrees F/45 degrees C)
2 tablespoons margarine, softened
3 ¼ cups all-purpose flour
½ cup flaked coconut, toasted
2 tablespoons white sugar
1 teaspoon salt
1 ¾ teaspoons active dry yeast

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

PINA COLADA ZUCCHINI BREAD RECIPE - (4.1/5)



Pina Colada Zucchini Bread Recipe - (4.1/5) image

Provided by SMorrissey

Number Of Ingredients 13

Pina Colada Zucchini Bread
4 eggs
1 1/2 cups oil
1 1/2 tsp vanilla
1 1/2 tsp coconut extract
3 cups shredded zucchini
1 cup crushed pineapple, drained
4 cups flour
2 1/2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 cup coconut, divided

Steps:

  • Whisk together eggs, oil, extracts, zucchini, and pineapple. Combine dry ingredients and stir in till just moistened. Stir in about 2/3 cup of the coconut. Pour batter into two large loaf pans. Sprinkle remaining coconut on top. Bake at 325° for about 50-60 minutes, or till toothpick comes out clean.

PINA COLADA ZUCCHINI BREAD



Pina Colada Zucchini Bread image

This is a fantastic zucchini bread! Sure to please! Recipe Source~ tasteofhome.com

Provided by Angela Pietrantonio

Categories     Other Breakfast

Time 1h10m

Number Of Ingredients 11

4 c all-purpose flour
3 c sugar
2 tsp baking powder
1 1/2 tsp salt
1 tsp baking soda
4 eggs
1 1/2 c canola oil
1 tsp each coconut, rum and vanilla extracts
3 c shredded zucchini
1 c canned crushed pineapple, drained
1/2 c chopped walnuts or chopped pecans

Steps:

  • 1. Line the bottoms of three greased and floured 8-in. x 4-in. loaf pans with waxed paper and grease the paper; set aside.
  • 2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts.
  • 3. Transfer to prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper. 6 points per slice

PINA COLADA BREAD PUDDING



Pina Colada Bread Pudding image

I love crockpot cooking & have posted 2 other recipes today I thought were special. This is the last & looks so good to me, but I'll probably never be able to make it here in Iceland for lack of the pina colada drink mix I've never seen. This would surely be for a special occasion & the directions look a little labor intensive to me, but I hope someone not intimidated, but equally intrigued will try this just so I'll know whether it's truly as good as it appears it should be. Prep time was a pure guess & did not include cooking time. NOTE: Despite several tries, I wasn't able to correct or delete the word powdered from the drink mix ingredient. This is a frozen liquid.

Provided by twissis

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 lb loaf French bread
10 ounces frozen Pina Colada mix
6 ounces pineapple juice
12 ounces evaporated milk
1/2 cup cream of coconut
2 large bananas (sliced crossway)
3 large eggs
1/4 cup light rum
1 cup raisins (optional)
8 ounces crushed pineapple in juice
1 teaspoon lemon peel (grated)
fresh mint sprig

Steps:

  • With a sharp knife, peel crust from bread & save for another use. Cut bread into 1 inch cubes & set aside.
  • In blender or food processor fitted with a metal blade, combine 1/2 of the following ingredients: Drink mix, pineapple juice, evaporated milk, cream of coconut & banana slices. Process till pureed & pour puree into a 6-cup bowl.
  • Puree remaining 1/2 of liquid ingredients & banana slices as well as eggs & liqueur.
  • Combine both purees & set aside.
  • Combine raisins & crushed pineapple + the juice & set aside.
  • Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel & spread 1 cup of the raisin-pineapple mixture over bread in slow cooker.
  • Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel & raisin-pineapple mixture.
  • Pour pureed ingredients into slow-cooker. Cover & cook on low 6 hours
  • TO SERVE: Divide pudding into 8-10 dessert dishes & serve hot. Garnish with fresh mint sprigs for that extra touch.

Nutrition Facts : Calories 779.5, Fat 11.7, SaturatedFat 6.4, Cholesterol 82.1, Sodium 1064.5, Carbohydrate 137.6, Fiber 5.8, Sugar 24.9, Protein 28.6

PINA COLADA BREAD WITH PINEAPPLE GLAZE



Pina Colada Bread With Pineapple Glaze image

Twist on banana bread!! Very moist. When testing I was concerned about not having added spices, but the flavored jello, bananas, and toasted coconut really pulled it all together.

Provided by Mommyof5lilprincesa

Categories     Dessert

Time 21m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1 (3 ounce) package pina colada flavored Jello gelatin
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 ounces rum
1/2 cup butter or 1/2 cup margarine
1/2 cup white sugar
1/4 cup brown sugar
2 large eggs
2 medium bananas, mashed
1 cup toasted coconut
1 3/4 cups powdered sugar
1/4 cup pineapple juice

Steps:

  • Preheat oven to 350.
  • Grease 9 x 5 in loaf pan. (Wilton Cake Release works best).
  • Sift dry ingredients (including jello) together into bowl.
  • In seperate bowl beat butter or margarine until creamy.
  • Beat in white and brown (NOT POWDERED) sugars slowly.
  • Beat in eggs (and rum if desired) THOROUGHLY.
  • Slowly beat in dry ingredients.
  • Finally beat in mashed bananas until well mixed.
  • Pour into greased loaf pan.
  • Center loaf pan in oven.
  • Bake for 1 hour to 1 hour and 15 minutes OR until toothpick inserted in CENTER of loaf comes out clean.
  • While loaf is baking prepare pineapple glaze.
  • Sift powdered sugar into bowl.
  • Beat powdered sugar together with pineapple juice until smooth.
  • Pour over cooled loaf and sprinkle with toasted coconut.

PIñA COLADA MONKEY BREAD RECIPE - (4.6/5)



Piña Colada Monkey Bread Recipe - (4.6/5) image

Provided by Karmagoddess

Number Of Ingredients 7

1/2 cup (1-stick) butter
1/4 cup plus 3 tablespoons coconut milk, divided
2 (16.3-ounce) cans Pillsbury Grands refrigerated biscuits
1 1/4 cups granulated sugar
1 (20-ounce) can canned crushed pineapple, well drained
1 cup powdered sugar
1/4 cup dried pineapple, chopped

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 BREAD



Pina Colada Bread image

this is an easy bread to make and the flavor is so so good..... yum. xoxoxoxo

Provided by Laura Spencer-Whitacre

Categories     Breads

Time 1h15m

Number Of Ingredients 11

2 1/2 c all purpose flour
1/2 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/3 c canola oil
1/4 c rum (any kind is fine)
1/2 c light corn syrup
8 oz pineapple crushed, do not drain
1 c flaked coconut

Steps:

  • 1. Preheat oven to 350*. grease and flour 9x5x3 inch loaf pan.
  • 2. Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. In large bowl with mixer at medium speed, beat eggs, corn syrup, oil and rum till blended.
  • 3. Gradually mix in by hand, the flour mixture just until moistened. Stir in pineapple and coconut. Pour into prepared pan and bake for 60 to 65 minutes or until toothpick comes out clean. Cool 10 minutes and then remove from pan. cool on wire rack. freezes well. great snack. xoxoxoxox enjoy

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