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Throw That Nasty Fruit Cake Out and Make This Coquito Monkey Bread.

As I was making this Coquito Monkey Bread everyone in my household kept asking me what monkey bread was. I could not believe these munchie having pot smokers really didn't know about this delicious, sweet, gooey bundt cake was.


Then it made me think…what type of cake do people usually eat during the holidays. And do you know what popped into my head? That nasty fruit cake that people buy from the store. *lightly vomits in my mouth* Have you ever had good fruit cake? Like ever? I doubt it.


But anyway, traditionally monkey bread is made with regular icing, but one thing you will learn soon is the recipes here on Flavorfoodco.com are far from traditional.


Making this Coquito Moneky Bread gave me my yearly holiday Coquito fix I was fiening for with double the calories. Hooray! :|


If you need “something sweet” after you eat this will give you that and more. Enjoy it with a strong Cuban cup of coffee.




For the Monkey Bread Dough you will need:

1 and 1/2 cups warm whole milk (can substitute for almond milk if you want)

2 and 1/4 teaspoons of yeast

1/4 cup granulated sugar

2 large eggs

1/3 cup unsalted butter, melted and slightly cooled

1 teaspoon salt

5 cups all-purpose flour

A tablespoon of vanilla extract


Cinnamonie glaze coating:


1 and 1/4 cups granulated sugar

1 Tablespoon ground cinnamon

2/3 cup packed dark brown sugar

Combine in a ziplock bag.


Coquito Sweet Cream Ingredients:

cinnamon sticks

1 can sweetened condensed milk

1 can cream of coconut (My favorite is Coco Lopez brand.)

1 can evaporated milk

dark spiced rum or rum extract

ground nutmeg

ground cinnamon

vanilla extract (no imitation vanilla extract either)

2 tablespoons confectioners’ sugar

1 tablespoon of cornstarch


Combine nutmeg, cinnamon, confectioners’ sugar, and cornstarch in a saucepot. Next, combine the rest of the ingredients in the saucepan and turn it on simmer. Let the Coquito Sweet Cream simmer for about 10 mins, then remove it from the stove. The Coquito Sweet cream should be thick in texture. If not add another teaspoon of cornstarch. Put the teaspoon on cornstarch in a separate cup add a little Coquito, then mix back into the bigger batch.


Lightly grease a fluted tube pan with vegetable oil.

Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes.

Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract. Mix well before adding the remaining 2 1/2 cups flour.

Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.

Turn dough out onto a lightly floured surface and punch down gently to deflate.

Divide dough into small or medium balls.

Mix the dough balls in the zip lock bag of sugar and cinnamon.

Layer the dough balls in the fluted tube pan.

Bake for about 35 minutes. Stick a fork in it to make sure it’s done.

Let cool for 10 mins are so and flip over on a festive plate.


Drizzle the Coquito Sweet Cream over the Monkey Bread with a spoon. You can add cinnamon on top for a little razzle dazzle.


Now if this too complicated for you, you can make lazy monkey bread with supermarket biscuit dough. It's not the same but not too far off either. Just pop the can open and cut each biscuit into 4 pieces. Roll the pieces into less than perfect balls, layer, and bake.


However, you chose to do it! Enjoy this with your family and friends after you take that "walk to the car". ;)


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