Almond Free Vegan Blueberry Cobbler with Coconut Whipped Cream
Total time1 hr 30 min
Prep time20 min
Cook time40 min
4.6(29)
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Learn more āIngredients
6 servings
For the coconut whipped cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
- Ā½ tsp vanilla extract
For the blueberry filling
- 6 cups fresh or frozen blueberries
- ā cup organic cane sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
For the biscuit topping
- 1 Ā½ cups all-purpose flour
- 4 tbsp organic cane sugar
- 1 Ā½ tsp baking powder
- Ā¼ tsp baking soda
- Ā¼ tsp salt
- 6 tbsp vegan butter, cold and cut into small cubes
- ā cup plant-based milk
- 1 tsp apple cider vinegar
- 1 tbsp plant-based milk, for brushing
For serving
- Ā¼ 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 375Ā°F (190Ā°C). Lightly grease a 9x13-inch baking dish.
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