Yields4 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
This incredible vegan recipe for Pineapple Banana and Coconut Cobbler is made with Olivado's delicious Extra Virgin Coconut oil.
4 tablespoons Extra Virgin Coconut oil 1 cup self-rising flour 3/4 cup + ½ cup Coconut Sugar 1 teaspoon cinnamon 1 pottle Coconut Yoghurt 1 fresh Dole pineapple 1 Dole banana ¼ cup pure maple syrup A handful shredded coconut
Preheat oven to 180°C / 355°F, the 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 Olivado 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 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.