Pina Colada Monkey Bread

1/2 cup (1 stick) butter

1/4 cup plus 3 tablespoons coconut milk, divided

2 cans (16.3 oz each) Pillsbury™ Grands!™ refrigerated biscuits

1 1/4 cups granulated sugar

1 can (20 oz) canned crushed pineapple, well drained

1 cup powdered sugar

1/4 cup chopped dried pineapple

Heat oven to 350°F. Grease bundt pan

In a small saucepan over medium heat, melt butter and 1/4 cup coconut milk until smooth. Remove from heat.

Separate both cans of dough into biscuits. Cut each biscuit into fourths.

Carefully dip each biscuit piece into butter mixture, then roll in sugar and place in prepared bundt pan.

Cover entire bottom of pan with a layer of about 20 biscuit pieces, then sprinkle half of the crushed pineapple over the top.

Top pineapple with another layer of dipped and rolled biscuits, then sprinkle the rest of the pineapple on top. Top pineapple with remaining dipped and rolled biscuits.

Bake until deep golden brown on top and a knife inserted in the center comes out mostly clean, about 35 minutes. Transfer to a cooling rack; cool 10 minutes in pan. Carefully invert monkey bread onto a plate.

In a small bowl, whisk together powdered sugar and remaining 3 tablespoons coconut milk until smooth, like a glaze

.

Drizzle glaze over warm monkey bread. Top with chopped dried pineapple; serve warm.

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