Gluten Free Vegan Blueberry Cobbler with Coconut Whipped Cream

Total time1 hr 30 min

Prep time20 min

Cook time40 min

Gluten Free Vegan Blueberry Cobbler with Coconut Whipped Cream

Juicy blueberries bubble away under a golden, tender biscuit topping in this warm-weather classic, brightened with a hit of fresh lemon zest and juice that makes the fruit taste even more vibrant. The biscuit layer bakes up craggy and golden on top while staying soft underneath, soaking up all that thick, jammy filling as it cools. A billowy scoop of coconut whipped cream, made from real chilled coconut cream beaten until fluffy, finishes each bowl with a cool, creamy contrast to the hot fruit. A pinch of flaky sea salt over the top ties the sweet and rich elements together beautifully. This one’s an easy favorite to bring to a gluten free table, since the fruit filling and coconut cream topping are the real stars of the show. Serve it warm, straight from the dish, for the best texture and flavor.

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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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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