I had some coconut loving people staying at my house overnight, so I thought Coconut Monkey Bread was in order. The thing is…you’re either really a coconut person or you’re not. I’ve never met an in-between. This breakfast is for those of you who heart coconut.
This recipe will serve 6 to 8 at breakfast. If you can’t find coconut pudding, use vanilla pudding and one teaspoon of coconut extract.
1/2 cup sugar
2 (16.3 oz) cans refrigerated flaky layer biscuit dough, cut into quarters
3/4 cup firmly packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 small box (3.4 oz) of instant coconut pudding mix, dry and not prepared
3 cups of toasted coconut*
Preheat oven to 350 degrees.
Spray a bundt pan with Pam (spray it well!).
In a small bowl, add in your sugar. Dredge biscuit quarters in sugar to coat. Layer in prepared pan.
(At this point, you could cover your pan and pop it in the fridge until the next morning.)
In a small saucepan, combine brown sugar, butter, corn syrup and instant pudding mix. Cook over medium-high heat stirring constantly until mixture comes to a boil. Boil one minute. Pour over layered biscuits. (Stir in coconut extract right before you pour if you didn’t use coconut pudding. See above for details.)
Bake 35-40 minutes or until lightly browned. Invert immediately onto a platter to serve and garnish hot monkey bread with toasted coconut.
Serve right away.
*To prepare your toasted coconut, add three cups of sweetened flaked coconut to a clean, dry skillet over medium-high heat. Toast up, stirring often, about five minutes. Remove from heat and reserve for the end.
Coconut lovers rejoice! This breakfast is for you!