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.
Qhomela ho:
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.
Bakeng sa diresepe tse ling tsa li-cobbler, etsa bonnete ba hore u sheba likhetho tsa rona tse ling tse monate joalo ka Perekisi Cobbler, Blueberry Cobbler, Plum Cobber, Apple cobbler, 'me Moqapi oa Strawberry. Li-dessert tsena tse nang le litholoana li nepahetse bakeng sa ketsahalo efe kapa efe 'me ehlile li tla thabisa letšoele. Leka ka mefuta e fapaneng ea litholoana le litlatsetso ho iketsetsa mefuta ea hau e ikhethang ea litlolo tsa khale tsa cobbler.
Mokhoa oa ho etsa Pineapple Cobbler
Hlokomela: Litaelo tse feletseng li fanoe ka karete ea recipe e ka tlase.
Preheat ontong ho 375 ° F 'me u behe rack ea ontong sebakeng se bohareng. Tlotsa sejana sa ho baka sa 11 "x 8.75" ka botoro; behelletsoe ka thoko. Ka sekotlolo se sehareng, kopanya phaenapole, tsoekere, lero la lemone, cornstarch, motsoako oa kokonate le kokonate e khaotsoeng. Hlohlelletsa ho kenyelletsa le ho behella ka thōko. Ka sekotlolo se seholo, kopanya phofo, tsoekere, phofo e bakang, soda le ho e, kokonate e khabisitsoeng le letsoai la kosher. Eketsa botoro ea cubed, 'me ue sebelise ka har'a motsoako oa phofo ka sesepa sa pastry kapa matsoho a hau ho fihlela o tšoana le makumane a mahoashe a bohobe.
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. Tlosa pan ho tloha ka ontong 'me u tlohele motho ea sebetsang hantle hore a phomole hanyenyane pele a e sebeletsa ka ice cream ea vanilla kapa popi ea tranelate e shapuoa.
Sheba Mokhoa oa ho E Etsa
Sheba mekhoa e meng ea Fruit Cobbler:
Recipe
Easy Pineapple Cobbler
Tools
- rabara
- Spatula foil
- Pastry
- Cutter
metsoako
Bakeng sa ho Tlatsa Phaenapole:
- 2 tablespoons cornstarch
- 6 tablespoons tsoekere e nang le granulated
- 6 tablespoons tsoekere e sootho e bobebe kapa tsoekere e nang le granulated
- 1 thispone lero la lero la lemone
- 1 teaspoon coconut extract kapa vanilla extract
- 1 pineapple e ncha e feletseng (hoo e ka bang likopi tse 4), khaola ka li-cubes
- 1 senoelo coconut e khaotsoeng e monate
Bakeng sa Biscuit e Monate:
- 1-½ likotlolo phofo e nang le morero ka ho feletseng
- ¼ senoelo coconut e khaotsoeng e monate
- 3 tablespoons tsoekere e nang le granulated
- 2 tablespoons tsoekere e sootho e sootho
- ¾-1 liaspoon phofo ea ho baka
- ¼ teaspoon phofshoana e bakang likuku
- ¼ teaspoon letsoai la kosher
- 1 diithupa (8 tablespoons) botoro e batang e sa tsitsang, e khaotsoeng
- ¾ senoelo hammoho le 2 tablespoons buttermilk kapa lebese la maiketsetso ,a bata
- 1 teaspoon coconut extract kapa vanilla extract almond extract
- 1 thispone Demerara tsoekere kapa tsoekere e nang le granulated , bakeng sa ho fafatsa
- Ice cream ea Vanilla , bakeng sa ho sebeletsa
litaelo
- Preheat ontong ho 375 ° F 'me u behe rack ea ontong sebakeng se bohareng. Tlotsa sejana sa ho baka sa 11 "x 8.75" ka botoro; behelletsoe ka thoko.
- Ka sekotlolo se sehareng, kopanya phaenapole, tsoekere, lero la lemone, cornstarch, motsoako oa kokonate le kokonate e khaotsoeng. Hlohlelletsa ho kenyelletsa le ho behella ka thōko.
- 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.
- Tlosa pan ho tloha ka ontong 'me u tlohele motho ea sebetsang hantle hore a phomole hanyenyane pele a e sebeletsa ka ice cream ea vanilla kapa popi ea tranelate e shapuoa.
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. Iketsetse Pele Make the filling and the biscuit dough as directed in the recipe.
Bokella seqha ka sejana sa ho baka empa u se ke ua se baka.
Koahela sekoahelo ka thata ka sekoaelo sa polasetiki le foil ea aluminium ebe u e beha sehatsetsing ho fihlela letsatsi le le 1.
Ha u se u loketse ho baka, futhumatsa ontong pele ho 375 ° F 'me u tlose sekoahelo sa polasetiki le foil ho tloha ho cobbler.
Bake the cobbler for 45-50 minutes or until the biscuit topping is golden brown and the filling is bubbly. Ho etsa Pineapple Cobbler pele ho nako ke khetho e ntle haeba u batla ho boloka nako kapa ho e lokisetsa ketsahalo e khethehileng. Etsa bonnete ba hore ue boloka hantle 'me ue phehe e le foreshe bakeng sa tatso e ntle ka ho fetisisa. Mokhoa oa ho Qhamisa Lumella seqha hore se pholile ka ho feletseng mocheso oa kamore.
Koahela sekoahelo ka thata ka sekoahelo sa polasetiki ebe ka foil ea aluminium. Ngola setshelo ka letsatsi la ho hatsetsa.
Beha sekontiri se phuthetsoeng ka sehatsetsing 'me u hatsele nako e ka etsang likhoeli tse peli.
Ha o se o loketse ho futhumala hape, tlosa sekontiri sehatsetsing 'me u se tlohele se qhibiliha ka sehatsetsing bosiu bohle.
Preheat ontong ho 300 ° F 'me u koahele sekontiri ka 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. 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.
Lintlha tsohle tsa phepo e nepahetseng li ipapisitse le lipalo tsa mokha oa boraro 'me ke khakanyo feela. Recipe e 'ngoe le e 'ngoe le boleng ba phepo e nepahetseng li tla fapana ho latela mefuta eo u e sebelisang, mekhoa ea ho lekanya, le boholo ba likarolo tsa lelapa ka leng.