Pineapple Cobbler is a tropical-inspired dessert that takes the classic cobbler recipe to a whole new level with the addition of shredded coconut. The combination of juicy pineapple, sweet coconut, and buttery biscuit topping creates a dessert that's both comforting and exotic.
The filling for this cobbler starts with fresh, juicy pineapple that's cut into cubes and combined with shredded coconut, cornstarch, granulated sugar, light brown sugar, fresh lemon juice, and coconut extract. This mixture is then spooned into a buttered baking dish, ready to be topped with the homemade sweet coconutty biscuit dough.
The biscuit dough is made with a combination of all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, kosher salt, cold unsalted butter, coconut extract, buttermilk, and shredded coconut. The addition of coconut to the biscuit dough adds a subtle tropical flavor and a slight crunch to the finished product.
The biscuit dough is then spooned over the top of the pineapple mixture and sprinkled with Demerara sugar before being baked until the topping is golden brown and the filling is thick and bubbly. The finished cobbler is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of sweet pineapple, shredded coconut, and buttery biscuits creates a dessert that's comforting and is sure to please even the most discerning dessert lover.
This Pineapple and Coconut Cobbler recipe is perfect for any occasion, from summer barbecues to cozy winter nights. It's easy to make with simple ingredients and can be enjoyed all year round. Whether you're in the mood for something comforting, this dessert is sure to satisfy your sweet tooth and transport you to a tropical paradise.
Untuk resep tukang buah lainnya, pastikan untuk melihat pilihan lezat kami yang lain seperti Tukang Persik, KOBLER rasa blueberi, Tukang Plum, Tukang sepatu apel, dan Tukang Strawberry. Makanan penutup buah-buahan ini sempurna untuk segala acara dan pasti akan disukai banyak orang. Bereksperimenlah dengan berbagai kombinasi buah dan topping untuk membuat resep tukang sepatu klasik versi unik Anda sendiri.
Cara Membuat Pembuat Nanas
Note: Instruksi lengkap disediakan dalam kartu resep di bawah ini.
Panaskan oven hingga 375°F dan letakkan rak oven di posisi tengah. Olesi loyang berukuran 11” x 8.75” dengan mentega; menyisihkan. Dalam mangkuk sedang, campurkan nanas, gula, jus lemon, tepung maizena, ekstrak kelapa, dan kelapa parut. Aduk agar tercampur dan sisihkan. Dalam mangkuk besar, kocok tepung, gula, baking powder, soda kue, kelapa parut, dan garam halal. Tambahkan mentega potong dadu, dan masukkan ke dalam campuran tepung dengan pemotong kue atau tangan Anda hingga menyerupai remah roti kasar.
Whisk buttermilk and coconut extract together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with a rubber spatula just until combined; do not overmix. If needed, add a tablespoon or two of buttermilk at a time until the biscuit dough reaches a moist but not wet consistency. Transfer the pineapple mixture to the prepared baking dish. Using a large spoon, dollop spoonfuls of biscuit batter over the pineapple mixture; sprinkle with the remaining tablespoon of Demerara sugar.
Bake until the tops are golden brown, and juices are thick and bubbling, for about 45 to 50 minutes. If the biscuits are browning too much, cover loosely with foil. Keluarkan loyang dari oven dan biarkan tukang sepatu agak dingin sebelum disajikan dengan satu sendok es krim vanila atau sesendok krim kocok.
Tonton Cara Membuatnya
Lihat Resep Tukang Buah Lainnya:
Resep
Easy Pineapple Cobbler
Tools
- Karet
- Spatula Foil
- kue-kue
- Pemotong
bahan
Untuk Isian Nanas:
- 2 sendok makan kanji dr tepung jagung
- 6 sendok makan gula pasir
- 6 sendok makan gula merah muda atau gula pasir
- 1 sendok makan jus lemon segar
- 1 sendok teh ekstrak kelapa atau ekstrak vanila
- 1 nanas segar utuh (sekitar 4 cangkir), potong dadu
- 1 cangkir kelapa parut manis
Untuk Biskuit Manis:
- 1-½ cangkir tepung serbaguna
- ¼ cangkir kelapa parut manis
- 3 sendok makan gula pasir
- 2 sendok makan gula cokelat muda
- 1-¾ sendok teh bubuk pengembang
- ¼ sendok teh baking soda
- ¼ sendok teh garam kosher
- 1 tongkat (8 sendok makan ) mentega tawar dingin, potong dadu
- ¾ cangkir ditambah 2 sendok makan buttermilk atau buttermilk buatan sendiri ,dingin
- 1 sendok teh ekstrak kelapa atau ekstrak vanila ekstrak almond
- 1 sendok makan Gula demerara atau gula pasir , untuk taburan
- Es krim vanila , Untuk penyajian
petunjuk
- Panaskan oven hingga 375°F dan letakkan rak oven di posisi tengah. Olesi loyang berukuran 11” x 8.75” dengan mentega; menyisihkan.
- Dalam mangkuk sedang, campurkan nanas, gula, jus lemon, tepung maizena, ekstrak kelapa, dan kelapa parut. Aduk agar tercampur dan sisihkan.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, shredded coconut, and kosher salt. Add the cubed butter, and work it into the flour mixture with a pastry cutter or your hands until it resembles coarse bread crumbs. Whisk buttermilk and coconut extract together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with a rubber spatula just until combined; do not overmix. If needed, add a tablespoon or two of buttermilk at a time until the biscuit dough reaches a moist but not wet consistency.
- Transfer the pineapple mixture to the prepared baking dish. Using a large spoon, dollop spoonfuls of biscuit batter over the pineapple mixture; sprinkle with the remaining tablespoon of Demerara sugar. Bake until the tops are golden brown, and juices are thick and bubbling, for about 45 to 50 minutes. If the biscuits are browning too much, cover loosely with foil.
- Keluarkan loyang dari oven dan biarkan tukang sepatu agak dingin sebelum disajikan dengan satu sendok es krim vanila atau sesendok krim kocok.
Catatan
To reheat: If the cobbler is cold from the fridge, let it sit at room temperature for 15-20 minutes before reheating. Preheat the oven to 300°F and cover the cobbler with foil. Reheat the cobbler in the oven for about 20-25 minutes or until warm through. Remove the foil and continue reheating for an additional 5-10 minutes or until the biscuit topping is crisp. Remember that reheating the cobbler may alter the texture of the biscuit topping slightly, but the flavors will still be delicious. Enjoy the Pineapple Cobbler for days to come by storing and reheating it properly. Kemajuan Make the filling and the biscuit dough as directed in the recipe.
Susun tukang sepatu di dalam loyang tetapi jangan dipanggang.
Tutup rapat tukang sepatu dengan bungkus plastik dan aluminium foil, lalu dinginkan hingga 1 hari.
Saat siap memanggang, panaskan oven hingga 375°F dan keluarkan bungkus plastik dan kertas timah dari tukang sepatu.
Bake the cobbler for 45-50 minutes or until the biscuit topping is golden brown and the filling is bubbly. Membuat Pembuat Nanas terlebih dahulu adalah pilihan bagus jika Anda ingin menghemat waktu atau mempersiapkannya untuk acara khusus. Pastikan untuk menyimpannya dengan benar dan memanggangnya segar untuk mendapatkan rasa dan tekstur terbaik. Cara Membekukan Biarkan tukang sepatu mendingin sepenuhnya hingga mencapai suhu kamar.
Bungkus tukang sepatu rapat-rapat dengan bungkus plastik lalu dengan aluminium foil. Labeli wadah dengan tanggal pembekuan.
Tempatkan tukang sepatu yang sudah dibungkus ke dalam freezer dan bekukan hingga 2 bulan.
Jika sudah siap untuk dipanaskan kembali, keluarkan tukang sepatu dari freezer dan biarkan mencair di lemari es semalaman.
Panaskan oven hingga 300°F dan tutupi tukang sepatu dengan kertas timah.
Reheat the cobbler in the oven for about 20-25 minutes or until warm through. Remove the foil and continue reheating for an additional 5-10 minutes or until the biscuit topping is crisp. Note that freezing the cobbler may alter the texture of the biscuit topping slightly, but the flavors will still be delicious. Enjoy the Pineapple and Coconut Cobbler for up to 2 months by freezing it properly and reheating it as needed.
Semua informasi nutrisi didasarkan pada perhitungan pihak ketiga dan hanya merupakan perkiraan. Setiap resep dan nilai gizinya akan berbeda-beda bergantung pada merek yang Anda gunakan, metode pengukuran, dan ukuran porsi per rumah tangga.