A buttery, coconut-y breakfast biscuits made with three forms of coconut these Triple coconut scones…
Triple Coconut Pineapple Cobbler
This recipe is warm, salty, buttery soft, sweet and fruity – everything you would want in comfort food. The triple coconut pineapple cobbler is the perfect dessert you have to try to feel the tropical vacation but from your home. As the name suggests the dish has coconut in three forms.
This cobbler dish has coconut in three forms –
- Coconut Sugar that gives the wonderfully mild sweetness to the dish.
- Coconut Milk that gives the crumbly rich softness to the biscuits. A little of it goes in the pineapple caramel too.
- Shredded Coconut that goes on top of the biscuits which turn golden and crunchy giving the dish an elevated texture and taste.
Intrigued yet?? Read on..
I have always loved fruity bakes. Be it galette, cupcakes or cobblers I love them all with fruits in them. Cobblers are my recent obsession. This triple coconut pineapple cobbler is perfect for the summer with super soft, buttery coconut biscuits and caramelized pineapple chunks at the bottom.
The dish is so yummy and super delicious we at our home eat them without ice cream or any cream. Just perfect and rich just the way it is. But serve with cream or ice cream if you like.
Major ingredients of the triple coconut pineapple cobbler –
Coconut in three forms is the major ingredient.
I used coconut sugar, coconut milk and shredded coconut.
Although I used butter for the biscuits because I love them in the biscuits. But you can use coconut butter or coconut oil if you like the biscuits that way making the dish completely vegan.
How to make the Triple Coconut Pineapple Cobbler
For the biscuits, combine the flour, coconut sugar, baking powder and salt and mix. Rub the cold cubed butter into the flour until the butter is of the size of little peas and crumbly. Add the coconut milk, a tablespoon at a time and mix just until the dough come together. DO NOT OVERWORK.
Pat the dough into a rectangle and cut into 4 equal parts. Stack them on top of each other and pat them down back into a stacked rectangle. This is a wonderful tip I learnt watching halfbakedharvest.com recipes from Tieghan. This gives your biscuits all the buttery layers you need and I am not going to just roll and cut hereafter!!
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Roll the dough softly with flour dusted on the surface into a 1/2 inch thick rectangle. Cut the shape you want, I just want cut them into squares. No re-rolling and waste.
For the filling in an oven safe pan add the pineapple pieces, some coconut sugar, vanilla, a tablespoon of coconut milk and slightly warm on the stove top. Do not cook, we just want to mix the ingredients once, warm and ready for the biscuits.
Arrange the biscuits on the top, brush them with leftover coconut milk and sprinkle on the shredded coconut. Bake and enjoy.