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Pineapple Coconut Cobbler

This unusual tropical cobbler recipe makes an unexpected and satisfying end to a Hawaiian-themed cookout, summer barbecue, or Mexican feast. Canned pineapple and pre-shredded coconut save on prep-time, but no one will notice as they deliver the same flavor.

Serves 8
Ready in 35 mins
Prep time 20 mins
Cooking time 15 mins
164 calories per serving


> 1 can ( 20 oz ) pineapple tidbits in juice (reserve 3/4 cup of juice from can)
> 2 tbsp cornstarch
> 1 tsp vanilla extract
> 1/2 tsp rum extract (optional)
> 1 cup all-purpose flour
> 1 1/2 tsp baking powder
> 2 tbsp granulated sugar, divided
> 1/2 cup flaked coconut, divided
> 1/4 cup buttermilk
> 2 tbsp canola oil
> 1 large egg


Preheat oven to 400°F. Place 8 ramekins (4 to 5 ounces each) in a baking pan.
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).
Stir in pineapple tidbits and vanilla and rum extracts. Spoon mixture into ramekins.
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.
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.

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