Pineapple Coconut Cobbler


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 untilĀ toppingĀ is browned and filling is bubbly.




40 min


15 min


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