November 22, 2014
This recipe is part of a series on classic American desserts. Read all about it and check out the other three recipes here!
¼ cup cold buttermilk
¼ cup unsweetened coconut milk, stirred well
1 cup AP flour
1 teaspoons baking powder
¼ teaspoon baking soda
1 tablespoon granulated pure cane sugar, plus more for sprinkling on top
1/8 teaspoon fine sea salt
1/3 cup lightly packed sweetened coconut
4 tablespoons unsalted butter, melted and warm
¼ teaspoon pure vanilla extract
¼ teaspoon pure coconut extract, optional
1.Preheat the oven to 400°. Line a baking pan with parchment paper and set aside.
2. Combine the buttermilk and coconut milk in a measuring cup and put in the refrigerator for 10 minutes. Whisk together the flour, baking powder, baking soda, sugar, salt and coconut in a large bowl and toss to combine. Remove the milk from the refrigerator and stir in the warm butter until combined. Add the milk mixture to the dry mixture and gently stir with a fork until just combined.
3. Drop the mixture by spoonful onto the prepared baking sheet (you should get about 12 small biscuits). Bake until lightly golden brown and slightly under-baked, about 12 minutes (the biscuits will finish baking when placed on top of the cobbler later). Remove the pan to a baking rack and let sit for 10 minutes. Once cooled, using a serrated knife, carefully remove the bottom of the biscuits and eat or discard. Set aside the bottomless biscuits while you prepare the fruit compote.
1½ lbs frozen mango chunks, thawed
3 tablespoons light brown sugar
3 tablespoons granulated pure cane sugar
2 tablespoons dark rum, optional
2 teaspoons finely grated orange zest
Juice from 1 small orange (about 1/3 cup)
Juice of 1 lime
Pinch of fine sea salt
2 scant tablespoons cornstarch
1 pint fresh blackberries, halved lengthwise
9 coconut biscuits
1. Preheat the oven to 350°. Butter 9-inch baking pan, or spray with nonstick spray, and place on a baking sheet lined with parchment paper or aluminum foil.
2. Combine the mango, sugars, rum, zest, juice and salt in bowl and let sit at room temperature for at least 15 minutes and up to 1 hour. Add the cornstarch to the fruit mixture and gently stir until combined. Pour the mixture into the prepared pan and bake for 45 minutes.
4. Remove the pan from the oven, stir in the blackberries, and put the biscuits over the top, cut side down. Return the pan to the oven and continue baking until the fruit is bubbly, about 15 minutes longer. Remove from the oven and let cool for at least 20 minutes on a baking rack before serving. Serve with vanilla ice cream, freshly whipped cream or sour cream.