This recipe is late in coming, as I made it over a month ago, and so I apologize to those who ate some and have been patiently waiting for the recipe! This was hands down one of the best desserts I have had in a while, and was a definite crowd pleaser. I hope you enjoy as much as we all did!
Plum-Blueberry Cobbler with Coconut Dumplings
Prep time: 10-15 minutes
Bake time: 40-50 minutes
Bake temp: 375F
Serves: 6 to 8
1 14oz can coconut milk
2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 large egg + 1 large egg yolk
1/2 cup unsalted butter or margarine
1/4 cup shredded sweetened coconut
5 to 6 ripe plums, pitted and cut into chunks
3/4 cup granulated sugar (brown could work as well)
2 tbsp cornstarch
1 tbsp water
1/4 tsp salt
2 cups fresh blueberries
2 tbsp rum
Preheat oven to 375 F.
In a large saucepan, boil the coconut milk over medium heat, stirring occasionally, until reduced to 3/4 cup (approx. 15 minutes). Set aside to cool completely.
In a large bowl, mix flour, sugar, baking powder and salt until well blended.
In another bowl, combine coconut milk, egg, and egg yolk until well blended. Add the coconut mixture to the flour mixture and gently fold together with spatula. Set aside in fridge while you prepare the filling.
Toss the plums with the sugar and salt in a large bowl. In a large saucepan, melt the butter over medium-low heat. Add the plums, and cook, stirring until the fruit begins to give off some juice and the liquid is boiling. Combine the cornstarch and water to make slurry, and then slowly add to plum mixture in pot. Stir until liquid has thickened. Add the blueberries and rum, and stir until blueberries are hot. Remove from heat.
Spread the fruit mixture into an oven-safe casserole dish in an even layer. Using a large spoon, drop the coconut topping randomly onto the filling in lumps, until the fruit is covered.
Bake until the filling is bubbling and the coconut dumplings are golden-brown, about 40 to 50 minutes. Sprinkle with shredded coconut, and let sit at least 30 minutes to cool and to let the filling settle before serving. Serve alone or with vanilla ice cream.
Don’t sprinkle the shredded coconut until after it is done baking, otherwise it will burn!
The original recipe came from a magazine, Fine Cooking. Click here. Please note the original calls for pluots, a fruit that is half plum and half apricot. I opted for just plums.