Skip to Content

Tropical Cobbler Dessert

Share this Recipe!

Tropical Cobbler Dessert

It’s not the first time I’ve mentioned it, and it might not be the last.

I really cannot wait until summer. I’m so ready.

I’ve been craving summer foods, I’m getting antsy to see my garden begin really producing and I’m loving short sleeve weather.

That first part … those summer foods. Suddenly we’re filling my kitchen with recipes including pineapple, coconut, lemon, bananas and plenty of other wonderfully summer-like fruits. I can’t seem to get enough.

We’ve already BBQ’d several times including one rainy wet night … and I’ve tried to remain outside each evening until the sun is gone and I’m practically freezing, because yes, I’m stubborn like that. And really ready. In case I hadn’t made that clear.

In honor of our adoration of the weather changing and summer rapidly approaching, we decided to make a fun dessert the other night that just turned out fabulous.

The Tropical Cobbler Dessert combines pineapple, bananas and fresh coconut with a wonderfully light, flaky cinnamon sugar crust. It truly is the perfect tropical summer dessert.

Today is the Letter T in the #atozchallenge and I totally went tropical for this one!

Tropical Cobbler Dessert
Tropical Cobbler Dessert

Tropical Cobbler Dessert

www.dailydishrecipes.com
A fun tropical dessert filled with pineapples, bananas and coconut topped with a light, flaky sugary crust.
4.63 from 8 votes
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Desserts and Sweets
Cuisine American
Servings 6 -8 servings

Ingredients
  

For First Stage:

  • 2 cups of fresh sliced pineapple
  • 2 cups of fresh sliced banana
  • 1 cup of grated fresh coconut
  • ¼ cup of white granulated sugar
  • ¼ cup of light brown sugar
  • ½ teaspoon of cinnamon
  • 2 teaspoons of cornstarch
  • 1 ½ teaspoons fresh lemon juice

For Second Stage:

  • 1 cup of all-purpose flour
  • ¼ cup of white granulated sugar
  • ¼ cup of light brown sugar
  • 1 teaspoon of baking powder
  • ½ teaspoon of salt
  • 6 tablespoons of cold unsalted butter cut into ¼″ pieces
  • ¼ cup of hot water

For Last Stage:

  • 4 tablespoons of granulated sugar
  • 1 teaspoon of cinnamon

Instructions
 

  • Cut up all your fruit before preheating the oven. We grated fresh coconut straight from the shell, and saved the coconut water to flavor drinks we were making. You can use packaged coconut but try to find unsweetened.

For the First Stage:

  • Preheat your oven to 425 degrees.
  • In a large bowl, mix the pineapple, bananas coconut, the sugar, brown sugar, cinnamon, cornstarch and lemon juice. Gently stir to completely coat everything and blend it. Pour everything into a 9 x 13 baking dish. You could probably use a smaller dish to make it thicker, but I did not test cooking times for a smaller dish. So that’s up to you.
  • Bake the fruit for 10 minutes at 425 degrees.

For Second Stage:

  • In a large bowl, whisk together the flour, the sugar, the brown sugar, baking powder and the salt. Using a pastry blender or the pastry attachment on your stand mixer, blend in the butter until it looks like coarse cornmeal. Stir in the hot water just until it’s combined, not too much.
  • Remove the fruit from the oven.
  • Drop spoonfuls of batter in over the fruit. Try to cover the top, but some fruit showing is okay (and actually a good thing), plus it will spread.

For Last Stage:

  • In a small bowl, whisk together the sugar and the cinnamon.
  • Sprinkle the entire fruit cobbler with the sugar and cinnamon mixture.
  • Return to oven and bake until the topping is turning golden, about 25 minutes.
  • Remove from oven and allow to cool slightly before serving.
  • Serve in small ramekins and for a fun tropical twist, add a paper umbrella and sliced fruit. Nom!
Tried this recipe?Please leave us a rating and then share a photo on Pinterest or Instagram and tag us @dailydishrecipes or #dailydishrecipes — we can’t wait to see what you’ve made!

Share this Recipe!

Tell Us What You Think!
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Tom @ Waegook Tom

Wednesday 15th of May 2013

This looks delicious - truly summer in a bowl! I'm here in Colombia right now, and wonder what you'd be able to whip up with all the tropical fruits here, a lot of which have marvellous names that have no English translation. Guanabana, camu-camu, zapote, nispero, uchuva...ahhh.

Nancy @ gottagetbaked

Tuesday 30th of April 2013

Ohmahgaw, talk about summer in a bowl! What a fabulous mix of fruit and your photos look fantastic. I love that you're determined to pretend it's summer, even if you have to freeze your butt off!

Rosie @ Blueberry Kitchen

Wednesday 24th of April 2013

This looks so delicious, I love the idea of a tropical cobbler!

This site uses Akismet to reduce spam. Learn how your comment data is processed.