Low Sugar Vegan Blueberry Cobbler with Coconut Whipped Cream

Total time1 hr 30 min

Prep time20 min

Cook time40 min

Low Sugar Vegan Blueberry Cobbler with Coconut Whipped Cream

Juicy blueberries get tossed with lemon juice and lemon zest until they turn glossy and thick, then get tucked under spoonfuls of a flaky, golden biscuit topping made with cold-cubed vegan butter and a quick plant-based buttermilk. Everything bakes together until the fruit bubbles up thick around the edges and the biscuits turn crisp and golden on top. Once it's out of the oven, a dollop of fluffy coconut whipped cream — whipped up from chilled coconut cream and a splash of vanilla — melts into every warm, fruity bite. A pinch of flaky sea salt on top ties the sweet and savory notes together beautifully. This one is a genuinely solid pick for an added sugar–free dessert spread, with all the cobbler comfort you're craving and none of the guesswork. Serve it warm, straight from the dish, for the best texture contrast between crisp topping and juicy filling.

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Ingredients

6 servings

For the coconut whipped cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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2 tbsp powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
½ tsp vanilla extract

For the blueberry filling

6 cups fresh or frozen blueberries
⅓ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp lemon zest

For the biscuit topping

1 ½ cups all-purpose flour
4 tbsp organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
6 tbsp vegan butter, cold and cut into small cubes
⅔ cup plant-based milk
1 tsp apple cider vinegar
1 tbsp plant-based milk, for brushing

For serving

¼ tsp flaky sea salt (optional)

Instructions

1
The night before (or at least 8 hours ahead), place the can of full-fat coconut milk in the refrigerator without shaking it. This allows the thick cream to separate and solidify at the top.
2
When ready to bake, preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

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