Pina Colada Cobbler

A few months ago I realized that despite my love for pineapple I had never tried (or even heard of) a pineapple cobbler!

So I set out to make a delicious pineapple coconut dessert and fell in love with the result. Between toasted coconut dumplings, a caramelized pineapple filling with coconut milk, and a macadamia nut crumble what isn’t to love?!

I know dumplings aren’t common in crumbles (or even in desserts), but I promise once you try it you will wonder why they aren’t in more!

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Ingredients

Toasted Coconut Pancake Mix
4.5 oz Dry Roasted Salted Macadamia Nuts
2/3 cup Whole Milk
Butter (3 Tbsp Cubed, extra to grease pan)
2 Cans Pineapple Chunks (20 oz )
2 Cans Pineapple Tidbits (20 oz )
1 Can Coconut Cream (13.5 oz)
1 Can Coconut Milk (13.5 oz)
3 Tbsp Corn Starch
1 cup Brown Sugar
1/3 Granulated Sugar
Flour

Prepare The Pineapple Cobbler Filling

Drain all four cans of pineapple.

Combine the pineapple and 1 cup of brown sugar in a large 5 qt pot then stir over medium-high heat until the sugar is dissolved.

Add 3 Tbsp cornstarch to 1/3 a cup of water and add this mixture to the pineapple.

Allow to reach a boil, stirring occasionally.

Add the coconut cream and coconut milk to the pineapple mixture, stir to combine and allow to reach a boil.

Prepare The Coconut Dumplings

In a mixing bowl combine 2 cups of toasted coconut pancake mix with 2/3 cups of milk.

Drop the dumpling mix into the pineapple mixture 2 Tbsp at a time until the surface is covered.

Reduce the heat to medium, and allow to simmer for 20 minutes. Set aside the extra pancake mix.

Prepare The Crumble

Crush the Macadamia Nuts with a rolling pin.

Add the crushed Macadamia Nuts, 1/3 a cup of granulated sugar, 1 cup toasted coconut mix, and 3 Tbsp cubed butter to the mixing bowl containing the leftover dumpling mix and stir.