Pineapple, banana and coconut cobbler

Recipes 27/06/2018

The aroma of pineapple and banana in the kitchen makes you feel tropical! Perfect dessert to finish off the comforting winter dinner. This is a dairy free, vegan-friendly version.

Serves: 4-6     Prep Time: 20 Minutes    Cook Time: 45 Minutes

Ingredients

4 tablespoons Extra Virgin Coconut oil (we love Olivado)

1 cup self-rising flour (we love Edmonds)

3/4 cup + ½ cup Coconut Sugar (we love Avalanche)

1 teaspoon cinnamon (we love Greggs)

1 pottle Coconut Yoghurt (we love The Coconut Collaborative)

1 fresh Dole pineapple 

1 Dole banana

¼ cup pure maple syrup

A handful shredded coconut (we love Alison’s Pantry)

Method

  1. Preheat oven to 180 degrees celsius, the top and tail the pineapple and cut in quarters lengthways; discard the outer peel and the core.  Cut 1 quarter into wedges and set aside. Cut the remaining pineapple into small bitesize chunks.
  2. In a baking dish, place coconut oil and melt in the oven. While the coconut oil is in the oven, mix ¾ cup coconut sugar, coconut yoghurt, cinnamon and flour. If your mixture is too thick, add some pineapple juice or water to loosen slightly.
  3. Pour the flour mixture over the hot melted coconut oil. Quickly toss the pineapple chunks with coconut sugar in a bowl, then drop into the batter with a spoon.
  4. Sprinkle over the sliced bananas and bake for 30-40 minutes until cooked and golden.
  5. While the cobbler is in oven, heat a little coconut oil in a grill pan or a frying pan. Brush the pineapple wedges with maple syrup and cook until the pineapple is warmed through and golden. Set aside.
  6. Serve the hot cobbler with grilled pineapple wedges, sprinkles of shredded coconut and more coconut yoghurt.

Recipe provided by our neighbours at Fresh. Fresh links simple and delicious, Fresh Fast recipes for you to make in your kitchen. For more foodie inspiration, follow them on Instagram and Facebook.