Ingredients
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1 can ( 20 oz ) pineapple tidbits in juice (reserve 3/4 cup of juice from can)
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2 tbsp cornstarch
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1 tsp vanilla extract
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1/2 tsp rum extract (optional)
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1 cup all-purpose flour
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1 1/2 tsp baking powder
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2 tbsp granulated sugar, divided
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1/2 cup flaked coconut, divided
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1/4 cup buttermilk
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2 tbsp canola oil
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1 large egg
Steps
1
Preheat oven to 400°F. Place 8 ramekins (4 to 5 ounces each) in a baking pan.
2
Drain pineapple tidbits, pouring juice into a small saucepan. Add cornstarch to juice and cook over medium heat until thickened, stirring frequently (or microwave mixture in a glass measuring cup).
3
Stir in pineapple tidbits and vanilla and rum extracts. Spoon mixture into ramekins.
4
To make topping, combine flour, baking powder, 1 Tablespoon sugar, and ¼ cup coconut in a medium bowl. In a measuring cup, combine buttermilk, oil and egg.
5
Pour liquids into dry ingredients and fold together just until a stiff batter forms. Drop batter by rounded teaspoons over the fruit filling. Sprinkle with 1 Tablespoon sugar and 1/4 cup coconut. Bake for 15 minutes or until topping is browned and filling is bubbly.
