Pineapple Coconut Cobbler
Ingredients
| 1 (20oz) can of crushed pineapple, with juice | ||
| reserve 3/4 cup of the pineapple juice | ||
| 2 tbs corn starch | ||
| 1 tsp vanilla extract | ||
| 1/2 tsp dark rum (optional) | ||
| 1 cup flour | ||
| 1 and 1/2 tsp baking powder | ||
| 2 tbs sugar, divided | ||
| 1/2 cup flaked coconut, divided | ||
| 1/4 cup buttermilk | ||
| 2 tbs canola oil | ||
| 1 large egg |
- Preheat oven to 400 degrees.
- Place 8 ramekins (4 to 5 oz) each in a baking pan.
- Drain crushed pineapple, pouring juice into a small sauce pan.
- Add corn starch to juice and cook over medium heat until thickened, stirring frequently.
- Stir in crushed pineapple, vanilla and rum.
- Spoon mixture into ramekins.
- To make topping, combine flour,baking powder, 1 tbs of sugar and 1/4 cup coconut in a medium bowl.
- In a measuring cup, combine buttermilk, oil and egg.
- Pour liquids into dry ingredients and fold together just until a stiff batter forms.
- Drop batter by rounded teaspoons over the fruit filling.
- Sprinkle with 1 tbs sugar and 1/4 cup coconut.
- Bake for 15 minutes or until topping is browned and filling is bubbly.
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