Start by buttering a large bundt cake pan.
In a medium bowl, whisk together the coconut milk, water, melted unsalted butter, pure cane sugar, and yeast. Set aside and let the yeast activate. **NOTE: Ensure that the milk and butter mixture is WARM and NOT too hot; this kills the yeast. Mixture should begin to "foam" after a few minutes of yeast activating.**
In the bowl of an stand mixer (fitted with dough hook), add the flours, cinnamon, and sea salt together and mix slowly for 1 minute. Then keeping the mixer's speed on low, slowly add the milk, eggs, vanilla, and banana puree. After everything is well incorporated, increase the speed to medium and mix until the dough is elastic-like, 6 to 7 minutes. **If you think the dough is too wet OR sticky , add 2 Tbsps of flour at a time and mix until the dough comes together. **Dough may still be a bit sticky, but you should be able to pick it up and form a firm ball.**
Next, lightly coat a large bowl with extra virgin olive oil and place the dough ball in the bowl and turn dough around in the bowl to coat lightly with the oil. Cover the bowl with plastic wrap and let the dough rise until doubled (about an hour and a half). **Best if left in on a WARM surface**
Meanwhile, mix together the organic brown sugar and cinnamon in a small bowl and the melted butter in a separate small bowl.
In the meantime, add your strawberry compote (sauce) to the bottom of the bundt cake pan, evenly spreading it out until all of the pan's bottom is covered.
Once dough has fully risen, remove it from the bowl and place on a lightly floured surface. Grab a small piece of dough and roll each dough piece into a ball (it doesn’t have to be perfect, just get it into a small rough ball-shape). Then, lightly roll the dough ball in the melted butter and then the brown sugar mixture and then layer the balls in the bundt pan, stacking them tightly together. Repeat until all dough is rolled into balls.
Cover everything in the loaf pan with plastic wrap and let rise AGAIN in a warm place for about 20 minutes. Preheat oven to 400 degrees Fahrenheit.
Once risen, bake Monkey bread for about 35-45 minutes or until a toothpick OR knife inserted into the dough comes out clean.
When done, remove bread from the oven and let it cool for 10 minutes. Carefully remove bread from loaf pan, sprinkle with chopped pecans, break apart, and enjoy!
Bon Appetite!