This Tropical Monkey Bread is a classic monkey bread that is given a tropical twist with coconut milk, pineapple, walnuts, and shredded coconut. And it is made completely from scratch!
I haven’t met a person who doesn’t love a good old fashioned sticky, gooey pull-apart bread. It makes a great breakfast or dessert. I think we can all agree that dessert for breakfast is a win.
The concept of a monkey bread is it’s basically one giant mound of cinnamon rolls that are meant to be torn apart one roll at a time. How fun and delicious does that sound?
I’ve seen so many different variations of it. Stuffed with strawberries, stuffed with cream cheese, and other countless add-ins. But what I hadn’t seen is a tropical version layered with pineapple, walnuts, and coconut.
The dough is made completely from scratch. And instead of using milk in the dough I used light coconut milk. I can’t even begin to explain how incredible this made the bread taste.
Think of a breakfast Danish. It’s very similar to that!
It’s important to use a quality yeast when making any type of yeast dough. My all-time favorite yeast is Red Star and it’s what I use in all of my baking.
The dough is rolled into balls and coated with butter and cinnamon sugar. The dough then gets layered in a bundt pan with crushed pineapple, shredded coconut, and walnuts.
All of the rolls you pull off will be sweet, sticky, pinapple-y, coconut-y, and finger licking good. You will reach for bite after bite.
Think of a tropical island rolled up into the best monkey bread you’ve ever tasted. This monkey bread is just that. It’s a summer vacation in a bundt pan.
Homemade monkey does take a little bit of time to prepare but trust me when I say that from scratch versions are way better than any shortcut versions. You will smell this gooey, tropical paradise bubbling away in your oven and you will thank me.
For more deliciously sweet breakfast recipes, try these baked brown butter beignets with orange brown butter glaze.