A twist on the ol’ peach cobbler, pineapple twist that is. The most satisfying part of any pie is the crust – it’s all about the textures, and oozing fruit pulp erupting through the cakey topping. This has to be the best cobbler topping I have ever had- you could practically eat it on its own like a warm cookie.
The whipped coconut cream is best served straight away, but can be stored in an air tight container for up to a week. It will harden in the fridge, the longer it stays chilled, simply mix until creamy again, when ready to serve.
Pineapple & Ginger Cobbler
1 ripe whole Pineapple peeled and cut in chunks
2 Tbsp plain flour
1/2 tsp cinnamon
1/4 cup sugar
1 tsp grated fresh ginger
optional: squeeze of half a lemon
3/4 cup all-purpose flour
1/4 cup cornmeal
1/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1/2 cup dairy milk or, almond or coconut milk
4 Tbsp canola oil or melted unsalted butter
1 Tbsp lemon juice
1-2 Tbsp sugar, to sprinkle on top
Coconut whip cream:
1 can full-fat coconut milk, refrigerated overnight
1 tablespoon maple syrup,
1 teaspoon vanilla extract, zest of 1/2 lime
Preheat oven to 180°C.
In a bowl, combine the pineapple, 2 Tbsp flour, cinnamon, ginger, sugar and lemon zest.
Place in a buttered 10-inch pie pan or round baking dish.
Bake for 10 minutes.
In a large bowl combine 3/4 cup flour, cornmeal, sugar, baking soda and salt. In a separate bowl, whisk together the milk, canola oil (or butter) and lemon juice.
Pour the wet mixture into the dry and mix gently with a spatula, stirring until smooth.
Drop the batter by spoonfuls onto the pineapple.
Sprinkle with remaining sugar.
Bake for 30-35 minutes until golden brown.
Carefully open the can of refrigerated coconut milk, you’ll find a thick white layer of coconut cream on top.
Scoop out the coconut cream into a bowl or the bowl of a stand mixer. Make sure the bowl itself is not warm, (place it in the freezer for 5 minutes to achieve this). Start scooping the cream out until you reach the water in the bottom of the can. Save the water for smoothies etc… Just don’t add this into the solid cream for whipping!
Using a mixer or hand beaters on high speed – whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Mix in your syrup, lime and vanilla.