For the bright and sunny spring season, Pastry Chef Michelle Rivera at El Conquistador Resort, A Waldorf Astoria Resort in Puerto Rico shares the recipe for her fruity and delightful cobbler in honor of the island’s famous Piña Colada drink.
“Pina Colada” Cobbler
Ingredients:
- 1 large fresh pineapple
- 1/2 cup granulated sugar
- 1/2 cup coconut flavor rum
- 1/2 tsp. salt
- 4 tbps soft butter
For the sauce:
- 2 cups pineapple juice
- 3 cups coconut cream “coco lopez”
- 1/4 cup cornstarch
- 1 cup water
For the cobbler dough:
- 3 cups all-purposed flour
- 3 cups cake flour
- 1 1/4 ounce baking powder
- 1/2 tsp. salt
- 9 ounces of sugar
- 1lb cold butter
- 16oz sour cream
Method:
Cut pineapple in chunks. In a saute pan over high heat melt the butter and add the pineapple, salt and sugar. Cook until caramelized and flambe with the rum until the alcohol is evaporated, strain and reserved. In a sauce pan pour the juice and the coconut cream, bring to a boil and pour the slurry and cook for 1 minute. Let the two mixtures get to room temperature and mix.
Place the mixture in an oven safe container, cover with the cobbler dough and bake for 15-20 minutes at 350 degrees. Serve warm topped with coconut ice cream.
Kayla, can you give me the directions for the dough in this recipe, pls?