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Author Notes: This recipe was created for a myriad of reasons. I had picked the first of the seasons local blueberries that were screaming cobbler. My son & his girlfriend had just announced their engagement & I wanted to make a special dessert to celebrate this joyous event. They are both lovers of coconut so I dreamed up this dessert. I turned to my "go to" fruit cookbook "Rustic Fruit Desserts" by Cory Schreiber & Julie Richardson, for a formula that might be easily adapted to suit this whim. I added toasted coconut & substituted coconut milk for cream to make some dreamy coconut biscuits. Hopefully their lives ahead will be just as sweet as this cobbler! —sticksnscones
- 3 pints Fresh Blueberries
- 1/4 cup White Sugar
- 2 tablespoons Cornstarch
- 1/2 teaspoon salt
- 2 tablespoons Lemon Juice
- 2 cups All purpose flour
- 2 tablespoons Coconut sugar(white can be substituted)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 cup full fat coconut milk-chilled
- 1 1/4 cups shredded sweetened coconut
- 1 tablespoon coconut sugar or granulated sugar
- Preheat oven to 350. Butter a 2 quart baking dish & set aside.
- Spread coconut on baking sheet. Toast for about 10 minutes checking frequently & stirring to avoid burning. When light golden brown remove & let cool while preparing the cobbler.
- Turn oven up to 375. For the filling: In a large bowl, mix together the sugar, cornstarch & salt. Add the blueberries & mix well. Gently stir in the lemon juice. Pour into the buttered baking dish & set aside.
- For the biscuits: In a large bowl, mix together the flour, sugar, baking powder & salt. Add 1 cup of the coconut, reserving about 1/4 cup for garnish. Add the butter & toss until evenly coated. Using your fingertips massage the butter into the dry ingredients until small flakes form & the mixture is mealy. Gradually add the coconut milk(YOU MAY NOT NEED ALL OF IT), until mixture comes together.
- Turn out onto lightly floured surface & pat into a circle. Divide into 8 pieces & form each piece into a round biscuit, about 3" in diameter. Place evenly on top of berry mixture.
- Brush each biscuit with a little of the coconut coconut milk & sprinkle with the extra sugar.
- Bake for about 45 minutes or until the biscuits look golden & the berries are bubbling. Let cool slightly & serve with your favorite ice cream.
- This recipe was entered in the contest for Your Best Buckle, Slump, Grunt, Crumble, Cobbler, Crisp, Sonker, Pandowdy, and/or Betty
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