Piña Colada Monkey Bread

INGREDIENTS

1/4 cup (1/2 stick) unsalted butter

1/4 cup coconut milk, divided

1/2 tablespoon rum + a splash more

1 tube (16 ounce) Pillsbury Homestyle Original Grands refrigerated biscuits

3/4 cup granulated sugar

1 can (8 ounce) canned crushed pineapple, drained and divided

1/2 cup chopped macadamia nuts, divided

1/2 cup powdered sugar

DIRECTIONS

Preheat oven to 350 degrees F. Coat a bundt pan with nonstick cooking spray.

In a small saucepan over medium heat, melt the butter, 2 tablespoons coconut milk, and 1/2 tablespoon of rum until smooth. Remove from heat.

Separate biscuits and cut each one into quarters.

Gently dip half of the biscuit pieces into the butter mixture, then roll in the granulated sugar and place in prepared bundt pan. Evenly Sprinkle half of the pineapple and half of the nuts over the top. Repeat a second layer with the remaining biscuits pieces, pineapple, and nuts.

Bake until golden brown on top and a toothpick inserted in the center comes out mostly clean, about 35 minutes. Transfer to a cooling rack; cool 5 minutes in pan. Carefully invert monkey bread onto a plate.

In a small bowl, whisk powdered sugar, remaining 2 tablespoons coconut milk, and a splash of rum until smooth. Drizzle glaze over the warm bread. Serve warm and enjoy!