Add a new dessert to your holiday dessert menu!
Sue Neal shares her recipe for Coconut Pecan
Cobbler.
Coconut Crust
3/4 cup oat flour (1 cup regular oatmeal processed to
a fine powder)
3/4 cup all-purpose flour
3/4 cup shredded coconut
1/2 cup cold butter
1/4 teaspoon salt
1/4 cup cold water
1/4 cup sugar
Use a pastry blender to cut cold butter into dry ingredients
until butter is pea-sized. Add water and toss ingredients
with a fork until water is absorbed and a ball starts to
form. Use fingers to finish mixing into a ball of dough.
Spray bottom of 9×9 pan with pam and press dough into bottom
of pan.
Pecan Coconut Filling
• 1 stick butter
• 1 cup sugar
• 1 cup corn syrup
• 3 eggs, beaten (room temperature)
• 1/2 tsp salt
• 1/2 tsp coconut flavor
• 1 tsp pure vanilla
• 2 cup whole roasted pecans
• 1 cup toasted coconut
Melt butter in medium sized pan on low (do not brown). Add
sugar and corn syrup and stir on medium heat until sugar
has dissolved (2-3 minutes).
Continue cooking until mixture starts to bubble and cook
for approx 5 minutes or until you start to see some color
when you stir and scrap bottom of pan. Turn heat off.
while mixture is cooking, beat eats with salt, vanilla and
coconut flavoring. Very slowly at first, pour egg mixture
into mixture and whisk constantly until combined.
Turn heat back to medium and add coconut and pecans and
cook another 1-2 minutes.
Pour into prepared pan (on top of coconut crust)
Topping
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1/4 cup boiling water
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon
Use a pastry blender to cut cold butter into dry
ingredients until butter is pea-sized. Add boiling water
and toss ingredients with a fork until water is absorbed
and a ball starts to form and butter has melted into the
batter.
Drop by spoonfuls on top of filling. It’s not necessary to
spread, it will do this as it cooks. Sprinkle with
cinnamon sugar generously.
Bake at 425 F for 25 minutes or until top is golden brown
and filling has starting to bubble up around edges.
Sue has a card making class coming up you don’t want to
miss. Find out more at sueneal.blogspot.com
.
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