Pineapple Coconut Milk Cobbler (Vegan)
Recipe type: Vegan Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
A simple and delicious dessert that's easy to assemble, and sure to please. Cook's Note: If you don't like pineapple, you can substitute a can of peaches, cherries, or whatever fruit you have on hand. Prefer to use fresh fruit? Substitute 4 cups of fresh fruit cut into bite sized pieces taking care to remove any seeds or pits. The total cost of this recipe is $2.98 or about $0.38 per serving.
  • ⅓ cup refined coconut oil ($0.81)
  • 1 cup all purpose , or unbleached, flour ($0.16)
  • 1½ cup cane sugar ($0.45)
  • 2 teaspoons baking powder ($0.08)
  • ¾ cup coconut milk ($0.50)
  • 1 (20 ounce) can crushed pineapple packed in its own juice ($0.98)
  1. Preheat oven to 350 degrees.
  2. Melt coconut oil in the bottom of a 7 X 10 inch baking pan.
  3. In a bowl, mix together 1 cup flour 2 teaspoons baking powder, and 1 cup of sugar.
  4. Add coconut milk to the flour mixture and stir until it's well mixed.
  5. Pour this batter into the baking pan with the coconut oil.
  6. Pour the can of pineapple, and the juice, on top of the batter.
  7. Sprinkle the top with ½ cup granulated sugar.
  8. Bake at 350 degrees for 55 minutes to 1 hour. The top will be golden brown.
Recipe by Patty Cake's Pantry at