Tropical Pina Colada Cobbler Recipe
With the cold weather taking it’s toll on all of us, I felt inclined to work on a recipe this week that would appeal to those of you, including myself, that felt like they’d rather be in the Tropics. I’m tires of trudging through snow and slush. However, it is cold, so something to warm my toes had to be a part of this equation.
What better than a cobbler, I said to myself. Add in some interesting and tropical flavor combinations to warm my soul. I ultimately decided that a Pina Colada Cobbler would be the winner this week. This cobbler is filled with tons of pineapple and coconut flavor, then baked to golden perfection. This dessert has a golden crust reminiscent of an airy sandy beach, and unfortunately this dish is the closest I’ll be getting to any beach-scape. I’m still unpacking boxes from our move into the new house, so a trip is out of the question. This tropical treat is easy, delicious, creamy and just what I needed to help remedy my winter blues.
I had fun with this one. I considered using coconut milk but I felt it would add too much moisture and leave a runny filling. I then considered just using shredded coconut but felt it would lead to strange of a texture after I added enough for the proper flavor combinations. I wanted the texture to be creamy, and both pineapple and coconut flavors complimenting each other, not competing.
Walking through the liquor isle, the perfect solution caught my eye. Cream of coconut was just what I needed to get the texture and flavor I was looking for. This recipe is simple and delicious. Using fresh pineapple is very important here, and be sure not to over mix the cobbler topping.
- 1½ lbs fresh pineapple, cored and sliced
- 2 tablespoons sugar
- ⅓ cup cream of coconut
- 1 tablespoon flour
- ½ teaspoon pure vanilla extract
- ½ cup shredded sweetened coconut
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons cold butter, cut into small pieces
- ½ cup shredded sweetened coconut
- ⅓ cup milk
- 3 tablespoons cream of coconut
- 2 teaspoons sugar
- Combine the pineapples with the 2 tablespoons of sugar, flour and vanilla in a 2 quart baking or pie dish dish.
- Stir to coat, then let sit until pineapple juices start to release, about 20 minutes.
- Preheat the oven to 400F.
- In a bowl, sift together the flour, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter or a fork until it resembles coarse crumbs. Stir in the coconut. Add in buttermilk and 2 tablespoons of cream of coconut and stir just until moist- being careful to not overmix. Add a little more milk if the mixture seems too dry.
- Drop rounded tablespoons of the topping over the pineapples.
- Sprinkle the 2 teaspoons of sugar over the top of the topping.
- Bake until the pineapple pieces are tender and the top is lightly golden, like a beautiful golden beach- about 28-30 minutes.
- Serve warm or cold. Alternatively you could top with vanilla ice cream or whipped topping.
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