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 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Servings 4 people

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.
Keyword dairy free, kid friendly, vegan, vegetarian
Tried this recipe?Let us know how it was!

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