When I think of cobbler, I always think of berries, or maybe peaches. Pineapple had never EVER crossed my mind to put in cobbler and, I confess, now that I’ve made it, I can’t stop thinking about it. The same thing happened when I moved to California, where fresh pineapple is much more abundant–I never went back to canned pineapple again. This cobbler is a delicious tropical version of a very traditional dessert and one you should give a try as soon as you can!
When I found this recipe, it was good the first time, but I felt like it could use some spicing up, so I tweaked it to include flavors that would compliment the tropical fruit featured–ginger, vanilla, rum. I think it’s perfection, as long as you have a scoop of vanilla ice cream to compliment it on your plate.
Pineapple Coconut Cobbler
Adapted from Patrick Callarec, executive chef, Aulani
- 1 medium pineapple, peeled, cored and diced
- 1/3 cup brown sugar
- 1 cup shredded coconut (if you want a less sweet cobbler, track down some unsweetened coconut)
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 3/4 teaspoon vanilla
- 1 Tablespoon rum
- Heat oven to 350 degrees. Spray a baking dish with baking spray–you can use an 8 x 6″ square pan as the original recipe suggested, but I used a 2 quart oval baking dish.
- In a large saute pan, stir the pineapple and brown sugar together until melted and bubbling. Let the mixture simmer and bubble for 10 minutes, stirring occasionally stirring.
- After sauteing, pour the mixture into a small bowl and add the coconut. Mix together until the coconut is evenly coated in the melted brown sugar-pineapple mixture (or until the pineapple is evenly coated in coconut, depending on which way you look at it) and set aside.
- In a medium bowl, whisk together the remaining ingredients–flour, sugar, milk, butter, baking powder, spices and rum.
- Pour the batter into the prepared baking dish and evenly distribute the pineapple-coconut mixture over the top of the batter.
- Bake for 40-45 minutes until the edges are golden brown.
- Serve warm with vanilla ice cream and enjoy!