Pineapple Coconut Cobbler Recipe

Introduction

This Pineapple Coconut Cobbler is a tropical delight that combines juicy pineapple with rich coconut flavors in a warm, comforting dessert. Perfect for any occasion, it offers a sweet, golden crust with a moist, fruity filling that’s sure to please the whole family.

Ingredients

• 1 (20-ounce) can pineapple chunks in juice, drained
• 2/3 cup light brown sugar
• 1 cup coconut milk
• 1 tablespoon dark rum
• 1 cup flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/2 cup butter, melted
• Pinch of salt
• 2 cups shredded coconut, divided

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a mixing bowl, combine the pineapple chunks, light brown sugar, half of the coconut milk, and the dark rum. Stir gently and set aside.
3. Step 3: In a separate bowl, whisk together the flour, sugar, and baking powder until evenly mixed.
4. Step 4: Add the remaining coconut milk and the melted butter to the dry ingredients. Use an electric mixer to blend until smooth.
5. Step 5: Stir in half of the shredded coconut and a pinch of salt into the batter.
6. Step 6: Pour the batter into a greased 9-by-13-inch casserole dish and spread evenly.
7. Step 7: Spoon the pineapple mixture over the batter, spreading it to cover the surface.
8. Step 8: Sprinkle the remaining shredded coconut evenly over the pineapple layer.
9. Step 9: Bake in the preheated oven for about 45 minutes, or until the top is golden brown and the cobbler is set.

Tips & Variations

• For added texture, toast the shredded coconut before sprinkling it on top to enhance its nutty flavor.
• Substitute dark rum with vanilla extract for a non-alcoholic version.
• Use fresh pineapple if you prefer, but reduce the added juice to prevent the cobbler from becoming too wet.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

Storage

Store any leftover cobbler covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave for about 30 seconds or until warm. This dessert is best enjoyed fresh but can be frozen in an airtight container for up to one month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cobbler without coconut milk?

Yes, you can substitute coconut milk with regular milk or a non-dairy alternative like almond or oat milk. Keep in mind the coconut flavor will be less pronounced.

Is it okay to use canned pineapple with syrup instead of juice?

Yes, you can use pineapple chunks in syrup, but reduce the amount of additional sugar in the recipe to balance the sweetness.

Pineapple Coconut Cobbler Recipe

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★★★★★

4.4 from 63 reviews

This Pineapple Coconut Cobbler is a tropical-inspired dessert featuring juicy pineapple chunks combined with coconut milk and dark rum, baked under a golden, coconut-studded batter. The cobbler offers a delightful balance of sweet, fruity, and creamy flavors with a moist, tender crumb topped with toasted shredded coconut, making it a perfect treat for summer gatherings or anytime you crave a taste of the islands.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Fruit Mixture

• 1 (20-ounce) can pineapple chunks in juice, drained
• 2/3 cup light brown sugar
• 1/2 cup coconut milk
• 1 tablespoon dark rum

Batter

• 1 cup flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/2 cup butter, melted
• 1/2 cup coconut milk
• Salt, a pinch
• 2 cups shredded coconut, divided

Instructions

1. Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the cobbler.
2. Prepare Pineapple Mixture: In a mixing bowl, combine the drained pineapple chunks, light brown sugar, half of the coconut milk (1/2 cup), and dark rum. Stir well and set this mixture aside to allow the flavors to meld.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, white sugar, and baking powder thoroughly to ensure even distribution of ingredients.
4. Create Batter: Add the remaining 1/2 cup coconut milk and melted butter to the dry ingredients. Using an electric mixer, blend the mixture until smooth and well combined.
5. Add Coconut: Fold in half of the shredded coconut (1 cup) into the batter, making sure it is evenly incorporated.
6. Season and Pour Batter: Add a pinch of salt to the batter to enhance the flavors, then pour the batter evenly into a greased 9-by-13-inch casserole dish.
7. Top with Pineapple: Spoon the pineapple mixture over the batter in the casserole dish, spreading it evenly to cover the surface.
8. Add Coconut Topping: Sprinkle the remaining shredded coconut (1 cup) evenly over the pineapple layer to create a crunchy, toasted topping.
9. Bake: Place the casserole dish in the preheated oven and bake for about 45 minutes, or until the cobbler is golden brown and set.

Notes

• Ensure the pineapple chunks are well drained to prevent the batter from becoming soggy.
• You can toast the shredded coconut separately for a richer coconut flavor before adding it as topping.
• Dark rum adds a lovely depth of flavor, but can be omitted or substituted with vanilla extract for a non-alcoholic version.
• Serving the cobbler warm with a scoop of vanilla ice cream complements the tropical flavors beautifully.

Keywords: pineapple cobbler, coconut cobbler, tropical dessert, baked cobbler, pineapple dessert, coconut milk dessert