Pineapple, banana and coconut cobbler

Close up of baked pineapple and banana topped with coconut , and yoghurt.
The aroma of Pineapple and Banana in the kitchen makes you feel tropical! Perfect dessert to finish off the comforting winter dinner. This is a dairy free, vegan-friendly version.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 4 people


  • 4 tbsp Olivado extra virgin coconut oil
  • 1 cup self-rising flour
  • ¾ cup + ½ cup coconut sugar
  • 1 tsp cinnamon
  • 1 pottle coconut yoghurt
  • 1 fresh pineapple
  • 1 banana
  • ¼ cup maple syrup
  • A handful shredded coconut


  • Preheat oven to 180 °C. Top and tail the pineapple and cut in quarters lengthways; discard the outer peel and the core. Cut 1 quarter into wedges and set aside. Cut the remaining pineapple into small bitesize chunks.
  • In a baking dish, place coconut oil and melt in the oven. While the coconut oil is in the oven, mix ¾ cup coconut sugar, coconut yoghurt, cinnamon and flour. If your mixture is too thick, add some pineapple juice or water to loosen slightly.
  • Pour the flour mixture over the hot melted coconut oil. Quickly toss the pineapple chunks with 1/2 cup coconut sugar in a bowl, then drop into the batter with a spoon.
  • Sprinkle over the sliced bananas and bake for 30–40 minutes until cooked and golden.
  • While the cobbler is in oven, heat a little coconut oil in a grill pan or a frying pan. Brush the pineapple wedges with maple syrup and cook until the pineapple is warmed through and golden. Set aside.
  • Serve the hot cobbler with grilled pineapple wedges, sprinkles of shredded coconut and more coconut yoghurt.
Keyword dairy free, kid friendly, vegan, vegetarian
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