• 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!