Dairy Free Vegan Blueberry Cobbler with Coconut Whipped Cream

Total time1 hr 30 min

Prep time20 min

Cook time40 min

Dairy Free Vegan Blueberry Cobbler with Coconut Whipped Cream

Juicy blueberries bubble away under a blanket of golden, fork-tender biscuits, with lemon juice and zest keeping the fruit bright instead of overly sweet. The biscuit topping comes together with cold vegan butter cubed into the flour for craggy, buttery-tasting layers, plus a quick vegan buttermilk made from plant-based milk and a splash of apple cider vinegar for lift and tang. Everything bakes in one dish until the top is deeply golden and the filling turns thick and jammy around the edges. The real showstopper is the coconut whipped cream, made simply by chilling a can of full-fat coconut milk overnight and whipping the solidified cream into soft, fluffy peaks. A pinch of flaky sea salt on top balances the sweetness and makes each spoonful pop. This one's an easy favorite for a dairy free dessert table, warm cobbler and cold cream melting together in every bite.

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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
½ tsp vanilla extract

For the blueberry filling

6 cups fresh or frozen blueberries
⅓ cup organic cane sugar
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
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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