Description
Chunks of juicy pineapple mingle with creamy coconut milk and zesty lime, bubbling beneath pillowy biscuit topping dusted with shredded coconut. Each warm spoonful delivers a tropical escape in every tender, golden bite.
Ingredients
- 4 cups pineapple chunks
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1 teaspoon lime zest
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter
- 1/2 cup coconut milk
- 1/4 cup shredded sweetened coconut
Instructions
- Preheat the oven to 375°F and lightly grease a 9-inch baking dish.
- In a large bowl, toss pineapple chunks with 1/2 cup sugar, cornstarch, vanilla extract, coconut milk, and lime zest until well coated.
- Pour the pineapple mixture into the prepared baking dish, spreading it into an even layer.
- In a separate bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt.
- Cut cold butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in 1/2 cup coconut milk until just combined into a soft dough.
- Drop spoonfuls of the dough over the pineapple filling, leaving small gaps for steam to escape.
- Sprinkle shredded coconut evenly over the dough.
- Bake for 35–40 minutes or until the topping is golden brown and the filling is bubbling.
- Let the cobbler rest for 10 minutes before serving.
Notes
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- For extra tropical kick, stir in a tablespoon of dark rum or more lime juice.
- Store leftovers in the refrigerator for up to 3 days, reheating before serving.
- You can swap shredded coconut for toasted macadamia nuts for added crunch.