Piña Colada Pull-Apart Bread
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.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
- 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.
Calories: 364kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 153mg | Potassium: 120mg | Fiber: 1g | Sugar: 30g | Vitamin A: 230IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 0.5mg