1/2 c butter
1/4 c plus 3 T coconut milk, divided
2 cans (16.3 oz each) refrigerated biscuit
1 1/4 c sugar
20 oz can crushed pineapple, well drained
1 c powdered sugar
1/4 c chopped dried pineapple
Spray a 12-cup bundt pan with cooking spray.
In a saucepan over medium heat, melt butter and 1/4 c coconut milk until smooth. Remove from heat.
Separate biscuits and cut each biscuit into fourths. Dip each biscuit into butter mixture, then roll in sugar and place in bundt pan. Cover bottom of pan with a layer of about 20 biscuit pieces, sprinkle half of the crushed pineapple over biscuits. Place another layer of dipped and rolled biscuits, then spread rest of the pineapple on top. Place remaining dipped and rolled biscuits on top of pineapple.
Bake at 350 degrees for 35 minutes until deep golden brown on top and a toothpick inserted in center comes out mostly clean. Cool in pan for 10 minutes; carefully invert bread onto serving plate.
In a small bowl, whisk together powdered sugar and 3 T coconut milk until smooth; drizzle glaze over warm monkey bread. Top with chopped dried pineapple; serve warm
