Low Iodine Vegan Blueberry Cobbler with Coconut Whipped Cream

Total time1 hr 30 min

Prep time20 min

Cook time40 min

4.6

(29)

Low Iodine Vegan Blueberry Cobbler with Coconut Whipped Cream

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Ingredients

6 servings

For the coconut whipped cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
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)
Can be omitted
flaky sea salt

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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