Dive into island paradise with our Tropical Cobbler! This delightful dessert features a vibrant mix of juicy pineapple chunks, tender banana slices, all nestled beneath a buttery, coconut topping.
Imagine warm, caramelized pineapple and bananas bubbling away under a golden brown, crumbly streusel laced with the taste of the tropics. Every spoonful is a burst of sunshine, perfect for satisfying your sweet tooth and transporting you to a beachy state of mind.
Why You’ll Love This Tropical Dessert
- Island Flavors: Escape the ordinary with a taste of the tropics! This recipe combines pineapple, banana and coconut, creating a vibrant and authentic island flavor profile.
- Warm & Gooey Filling: Imagine juicy pineapple chunks and tender banana slices that caramelize as they bake, creating a warm and gooey filling that’s irresistible.
- Buttery Crumble Topping: The cobbler wouldn’t be complete without a buttery, crumbly coconut streusel topping. This adds a delightful textural contrast to the soft fruit filling.
- Easy to Make: Cobblers are known for their simplicity, and this tropical version is no exception. It’s a perfect dessert for busy weeknights or casual get-togethers.
- Something for Everyone: The combination of pineapple, banana, and coconut offers a crowd-pleasing flavor combination that most everyone will enjoy.
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.
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!
Making This Tropical Cobbler Dessert
Tropical Cobbler Dessert
Ingredients
For First Stage:
- 2 cups pineapple sliced
- 2 cups banana sliced
- 1 cup coconut grated
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoons cinnamon
- 2 teaspoons cornstarch
- 1 ½ teaspoons lemon juice
For Second Stage:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoons baking powder
- ½ teaspoons salt
- 6 tablespoons unsalted butter cold, cut into 1/4" pieces
- ¼ cup water hot
For Last Stage:
- 4 tablespoons granulated sugar
- 1 teaspoons 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!
This looks so delicious, I love the idea of a tropical cobbler!
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!
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.