Dairy Free Monkey Bread with frosting

I am a complete fan of monkey bread! I just can't get enough of the ooey gooey caramel-ly frosting covered goodness of it! However, I am now lactose intolerant/allergic- whatever.

So monkey bread is at the top of my DO NOT EAT list.

 

I've been messing around with a few recipes I've seen online, and none of them are tasty enough, or even resemble the monkey bread flavor so fresh in my mind and on my taste buds.

 

Today I made up my own recipe, and am SO pleased with the results that I had to get it written down somewhere so I can repeat it daily monthly.

 

 

I made a small(er) batch because my family gladly indulges in "the real thing" while I have my own batch of non dairy whatever to myself.

 

Double, triple, or keep it as it reads.

 

Dairy Free Monkey Bread

2 cans crescent rolls (I use Pillsbury original)

cinnamon

white sugar

 

1.5 cups brown sugar

1 14oz can coconut milk

2 T corn syrup

2 T coconut oil

1 tsp vanilla

 

Remove crescent rolls and slice log into 8 pieces. Cut each piece in half. Put cinnamon-sugar in a Ziploc bag and toss about 8 pieces into bag at a time. Coat with cinnamon sugar. Place coated pieces in casserole dish (or bundt pan if making a lager batch). Repeat until all pieces are coated.

 

In a medium saucepan, combine the sugar, coconut milk, and corn syrup. Cook on medium heat until mixture begins to boil (and foam- and look delicious). Remove from heat. Add coconut oil and vanilla. Stir until melted. Pour mixture over crescent rolls. (This makes way more caramel sauce than you need. I poured the rest in a mason jar and tossed it in the fridge for whatever else I decide needs to be covered in caramel in the next few weeks. You can half it, but then you're left with half a can of coconut milk)

 

Bake in oven at 350 degrees for 30 mins or until golden brown.

 

 

At this point, you can pour on a bit more caramel sauce and call it delicious. OR you can make a frosting for it.

 

Frosting

1/8 cup shortening

2 T coconut oil

1 cup powdered sugar

1 tsp vanilla

1-2 tsp fresh lemon juice

lemon zest (optional)

 

Beat all ingredients until fluffy, spread on monkey bread.

 

ENJOY!!! (I am)