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
All purpose flour
Coconut sugar(white can be substituted)
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.