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.
Lompat ke:
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 lebih banyak resipi tukang kasut buah-buahan, pastikan anda menyemak pilihan lazat kami yang lain seperti Peach Cobbler, Blueberry Cobbler, Plum Cobber, Tukang epal, and Tukang kasut Strawberi. Pencuci mulut buah-buahan ini sesuai untuk sebarang majlis dan pastinya akan menggembirakan orang ramai. Eksperimen dengan gabungan buah-buahan dan topping yang berbeza untuk mencipta versi unik resipi tukang kasut klasik anda sendiri.
Cara Membuat Tukang Sepatu Nenas
Nota: Arahan penuh disediakan dalam kad resipi di bawah.
Panaskan ketuhar hingga 375°F dan tetapkan rak ketuhar di kedudukan tengah. Griskan loyang 11” x 8.75” dengan mentega; mengetepikan. Dalam mangkuk sederhana, satukan nanas, gula, jus lemon, tepung jagung, ekstrak kelapa dan kelapa parut. Kacau hingga sebati dan ketepikan. Dalam mangkuk besar, pukul bersama tepung, gula, serbuk penaik, soda penaik, kelapa parut, dan garam kosher. Masukkan mentega kiub, dan masukkan ke dalam adunan tepung dengan pemotong pastri atau tangan anda sehingga ia menyerupai serbuk 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 kuali dari ketuhar dan biarkan tukang kasut sejuk sedikit sebelum dihidangkan dengan satu sudu ais krim vanila atau sebiji krim putar.
Tonton Cara Membuatnya
Lihat lebih banyak Resipi Pemotong Buah-buahan:
Resipi
Easy Pineapple Cobbler
Alatan
- getah
- Kerajang Spatula
- Pastry
- pemotong
Ramuan
Untuk Isi Nenas:
- 2 sudu makan tepung jagung
- 6 sudu makan gula pasir
- 6 sudu makan gula perang ringan atau gula pasir
- 1 sudu makan jus lemon segar
- 1 sudu teh ekstrak kelapa atau ekstrak vanila
- 1 seluruh nanas segar (kira-kira 4 cawan), potong kiub
- 1 cawan kelapa parut manis
For the Sweet Biscuit:
- 1-½ cawan tepung serbaguna
- ¼ cawan kelapa parut manis
- 3 sudu makan gula pasir
- 2 sudu makan gula perang ringan
- 1-¾ sudu teh serbuk penaik
- ¼ sudu teh baking soda
- ¼ sudu teh garam kosher
- 1 melekat (8 sudu besar ) mentega tanpa garam sejuk, dipotong dadu
- ¾ cawan ditambah 2 sudu besar buttermilk atau buttermilk buatan sendiri ,sejuk
- 1 sudu teh ekstrak kelapa atau ekstrak vanila ekstrak badam
- 1 sudu makan Gula demerara atau gula pasir , untuk renjisan
- Aiskrim vanilla , untuk berkhidmat
arahan
- Panaskan ketuhar hingga 375°F dan tetapkan rak ketuhar di kedudukan tengah. Griskan loyang 11” x 8.75” dengan mentega; mengetepikan.
- Dalam mangkuk sederhana, satukan nanas, gula, jus lemon, tepung jagung, ekstrak kelapa dan kelapa parut. Kacau hingga sebati dan ketepikan.
- 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 kuali dari ketuhar dan biarkan tukang kasut sejuk sedikit sebelum dihidangkan dengan satu sudu ais krim vanila atau sebiji krim putar.
Nota
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. Buat-Maju Make the filling and the biscuit dough as directed in the recipe.
Pasang tukang kasut dalam loyang tetapi jangan bakar.
Tutup tukang kasut dengan ketat dengan bungkus plastik dan kerajang aluminium dan sejukkan sehingga 1 hari.
Apabila bersedia untuk membakar, panaskan ketuhar hingga 375°F dan keluarkan bungkus plastik dan kerajang daripada tukang kasut.
Bake the cobbler for 45-50 minutes or until the biscuit topping is golden brown and the filling is bubbly. Membuat Tukang kasut Nanas lebih awal adalah pilihan yang bagus jika anda ingin menjimatkan masa atau menyediakannya untuk majlis khas. Pastikan anda menyimpannya dengan betul dan bakar segar untuk rasa dan tekstur yang terbaik. Cara Membekukan Benarkan tukang kasut sejuk sepenuhnya ke suhu bilik.
Balutkan tukang kasut dengan ketat dengan bungkus plastik dan kemudian dengan kerajang aluminium. Labelkan bekas dengan tarikh pembekuan.
Letakkan tukang kasut yang dibungkus dalam peti sejuk dan beku sehingga 2 bulan.
Apabila bersedia untuk memanaskan semula, keluarkan tukang kasut dari peti sejuk dan biarkan ia cair di dalam peti sejuk semalaman.
Panaskan ketuhar hingga 300°F dan tutup tukang kasut dengan kerajang.
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 maklumat pemakanan adalah berdasarkan pengiraan pihak ketiga dan hanya anggaran. Setiap resipi dan nilai pemakanan akan berbeza-beza bergantung pada jenama yang anda gunakan, kaedah pengukuran dan saiz bahagian setiap isi rumah.