Pineapple, banana and coconut cobbler
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.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!
