If you are looking for a sweet tropical treat that will feed a crowd, you can’t go wrong with this easy to make PIÑA COLADA PULL-APART BREAD!
In case you haven’t noticed, pull apart breads are all the rage right now. Most of the versions I have seen have seen happen to be ooey, gooey, cheesy savory ones (think pizza inspired, game day ready, etc.). And I have seen quite a few breakfast versions of pull apart breads. But even though they are not as popular (yet), I am calling it now, folks- dessert pull apart breads are about to be the next big thing in easy to make dessert recipes.
The pull apart dessert bread recipes that I have come across recently though seem to have one thing in common- almost all of them are made from scratch with actual dough making and rise times and all that jazz. And while I have absolutely nothing against homemade, sometimes you just need a few quick, easy, yet impressive go-to dessert recipes that don’t require hours of your time. Am I right? Cue this Piña Colada Pull-Apart Bread! You use a ready-made sweet loaf of bread that you pick up from your local grocer or bakery and in 30 minutes you have an amazing, perfectly shareable pull-apart dessert bread.
While I used a Hawaiian style loaf for this, I think this recipe would also lend itself well to a brioche or even a challah bread. I do recommend splurging just a little and getting actual toasted coconut chips versus the coconut flakes. The chips are much more substantial and have a deeper coconut flavor.
This Piña Colada Pull-Apart Bread got a big thumbs up from all members of my family. We thought it actually reminded us a little of the flavors of a pineapple upside-down cake, but with the addition of lots of delicious coconut flavor. And we loved that we could all gather around the table together to pull apart and share this dessert bread. 🙂 It is the perfect sweet finish to a family dinner or dinner party.
- 1/2 cup dark brown sugar
- 4 tbsp unsalted butter
- 2/3 cup crushed pineapple, drained
- 1/4 cup coconut flavored rum
- 1/2 cup toasted coconut chips or flakes (reserve 2 tbsp for topping the bread)
- 1 sweet round bread (like King's Hawaiian)
- Preheat your oven to 400 degrees.
- In a small saucepan, combine the brown sugar and butter. Cook over med-low heat for 3-4 minutes, stirring constantly until the butter is completed melted. Remove from heat and stir in the pineapple, rum, and coconut flakes (make sure to reserve 2 tbsp of the coconut and set aside!).
- Remove the bread from it's packaging and transfer to a baking sheet (line with parchment paper for easy clean-up). Make 4-5 vertical cuts into the bread about 1 1/2 inches apart. Be sure to not cut through the bottom of the loaf stopping 1/2 inch from the bottom crust.
- Open each slice slightly. Using half of the brown sugar/pineapple mixture, spoon it between each slice.
- Now make 4-5 horizontal cuts and repeat the steps above. Pour any of the remaining brown sugar/pineapple mixture over top of the bread and then sprinkle the reserved coconut over top.
- Bake for 10-15 minutes. Serve warm.
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