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.
Peke ki:
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.
Mo etahi atu tohutao mo te kaikopere huarākau, tirohia etahi atu whiringa reka penei Peepee Cobbler, Kaihoko Pafariki, Paramu Cobber, Kamupene aporo, a Ropere Kaihoko. He tino pai enei kai reka hua mo nga wa katoa, a ka tino pai te marea. Whakamātautau me nga huinga huarākau rereke me te toppings ki te hanga i o ake putanga ahurei o nga tohutoro kaiahua matarohia.
Me pehea te Hanga Pineapple Cobbler
tuhipoka: Ko nga tohutohu katoa kei te kaari tunu i raro nei.
Whakawerahia te oumu ki te 375°F ka whakanohohia he whatanga oumu ki waenganui. Whakahinuhia te rihi tunu 11” x 8.75” ki te pata; wehea. I roto i te peihana reo, whakakotahi i te pineapa, te huka, te wai rēmana, te māngaro kānga, te tango kokonati, me te kokonati kōripi. Whakanuia ki te whakauru me te wehe. I roto i te peihana nui, whakaranuhia te paraoa, te huka, te paura tunu, te houra tunutunu, te kokonati tapatapahi, me te tote kosher. Tāpirihia te pata tapatapahi, ka mahi ki roto i te ranunga paraoa me te kaitapahi poihaa, ki o ringaringa ranei kia rite ki nga kongakonga taro.
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. Tangohia te paraharaha mai i te oumu ka waiho kia whakamatao paku i mua i te toha atu ki te koko o te aihikirimi vanilla, ki te iti ranei o te kirīmi whiu.
Tirohia Me pehea te Hanga
Tirohia etahi atu Recipe mo te Kaihoko Hua:
Te tunu
Easy Pineapple Cobbler
Utauta
- Rubber
- Momopoka Foil
- Pastry
- Tapapa
Kai
Mo te Whakakī Pineapple:
- 2 punetēpu te witi
- 6 punetēpu te huka hinu
- 6 punetēpu te huka parauri marama, te huka miraka ranei
- 1 punetēpu wai rēmana hou
- 1 tīpune tango kokonati, tangohanga vanilla ranei
- 1 paināporo hou katoa (e 4 nga kapu), ka tapahia ki nga poraka
- 1 kapu te kokonati kua tunuhia
Mo te pihikete reka:
- 1-½ kapu te paraoa-katoa
- ¼ kapu te kokonati kua tunuhia
- 3 punetēpu te huka hinu
- 2 punetēpu te huka parauri marama
- 1-¾ tīpune tunu paraoa
- ¼ tīpune tunu tunu
- ¼ tīpune te tote kosher
- 1 rakau (8 punetēpu ) pata matao kore tote, tapaono
- ¾ kapu tāpiri atu ki te 2 punetēpu pata pata, pata miraka whare ranei ,makariri
- 1 tīpune tango kokonati, tangohanga vanilla aramona ranei
- 1 punetēpu Te huka Demerara, te huka miraka ranei , mo te tauhiuhi
- Aihikiriimi , mo te mahi
tohutohu
- Whakawerahia te oumu ki te 375°F ka whakanohohia he whatanga oumu ki waenganui. Whakahinuhia te rihi tunu 11” x 8.75” ki te pata; wehea.
- I roto i te peihana reo, whakakotahi i te pineapa, te huka, te wai rēmana, te māngaro kānga, te tango kokonati, me te kokonati kōripi. Whakanuia ki te whakauru me te wehe.
- 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.
- Tangohia te paraharaha mai i te oumu ka waiho kia whakamatao paku i mua i te toha atu ki te koko o te aihikirimi vanilla, ki te iti ranei o te kirīmi whiu.
Notes
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. Hanga-Amua Make the filling and the biscuit dough as directed in the recipe.
Huihuia te kaitahu ki roto i te rihi tunu engari kaua e tunua.
Kapihia te kaitapahi ki te takai kirihou me te pepa konumohe ka whakamatao mo te 1 ra.
I te wa e rite ana ki te tunu, whakamahana i te oumu ki te 375°F ka tango i te takai kirihou me te konumohe mai i te kaitapa.
Bake the cobbler for 45-50 minutes or until the biscuit topping is golden brown and the filling is bubbly. Ko te hanga i te Pineapple Cobbler i mua i te waa he whiringa pai mena ka hiahia koe ki te penapena taima, ki te whakarite ranei mo tetahi huihuinga motuhake. Me mohio ki te penapena tika me te tunu hou mo te reka me te kakano pai. Me pehea te Whakatio Tukua kia whakamatao te kaitapahi ki te pāmahana rūma.
Kia mau te takai ki te takai kirihou katahi ki te pepa konumohe. Tapahia te ipu ki te ra i whakatio.
Whakanohoia te kaitao kua takai ki roto i te pouaka tio ka whakatio mo te 2 marama.
I te wa e rite ana ki te whakamahana ano, tangohia te kaitapa mai i te pouaka tio ka waiho kia rewa i roto i te pouaka pouaka mo te po.
Whakawerahia te oumu ki te 300 ° F ka hipoki i te kaitahu ki te pepa.
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.
Ko nga korero kai katoa e ahu mai ana i nga tatauranga a te hunga tuatoru, he whakatau tata noa. Ko ia tunu me te uara kai ka rereke i runga i nga tohu e whakamahia ana e koe, nga tikanga ine, me te rahi o nga waahanga mo ia whare.