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
Ingredients
- Blueberry Filling
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3 pints
Fresh Blueberries
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1/4 cup
White Sugar
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2 tablespoons
Cornstarch
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1/2 teaspoon
salt
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2 tablespoons
Lemon Juice
- Coconut Biscuits
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2 cups
All purpose flour
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2 tablespoons
Coconut sugar(white can be substituted)
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1 teaspoon
baking powder
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1/2 teaspoon
salt
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1/2 cup
cold unsalted butter, cut into cubes
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1 cup
full fat coconut milk-chilled
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1 1/4 cups
shredded sweetened coconut
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1 tablespoon
coconut sugar or granulated sugar
Directions
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Preheat oven to 350. Butter a 2 quart baking dish & set aside.
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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.
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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.
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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.
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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.
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Brush each biscuit with a little of the coconut coconut milk & sprinkle with the extra sugar.
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Bake for about 45 minutes or until the biscuits look golden & the berries are bubbling. Let cool slightly & serve with your favorite ice cream.
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