Tropical Mango Coconut Monkey Bread
This delightful monkey bread features pieces of biscuit dough coated in a sweet coconut-sugar mixture, layered with fresh mango, and drenched in a rich butter, brown sugar, and coconut milk sauce, then baked to golden perfection.
Equipment
- Bundt pan
- medium bowl
- small saucepan
- wooden skewer
- large serving plate
Ingredients
Main Ingredients
- 2 cans (16.3 oz each) refrigerated biscuit dough
- 1/2 cup granulated sugar
- 1/2 cup shredded coconut
- 1 cup finely diced fresh mango
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup coconut milk
Instructions
Preparation
- Preheat oven to 350°F (175°C) and generously grease a 10-12 cup Bundt pan.
- Cut biscuit dough into quarters and toss with granulated sugar and shredded coconut in a medium bowl, then gently combine with diced mango.
- Evenly place the coated biscuit pieces and mango into the prepared Bundt pan.
- In a small saucepan, melt butter, brown sugar, and coconut milk, stirring until sugar dissolves, then bring to a gentle boil for 1 minute.
- Pour the hot sauce mixture evenly over the biscuit pieces in the Bundt pan.
- Bake for 30-35 minutes until golden brown and cooked through; a wooden skewer should come out clean.
- Cool in the pan for 5-10 minutes, then invert onto a serving plate and scrape any remaining sauce over the bread; serve warm.
Notes
Ensure the Bundt pan is well-greased to prevent sticking. Do not cool the monkey bread for too long in the pan, or it will be difficult to remove. For extra flavor, a pinch of cinnamon can be added to the sugar-coconut mixture.