Name: Plum, berry and coconut cobbler
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 1/2 cup (225g) frozen mixed berries; 1 kilogram tub plums, drained, pitted, reserving 2 tablespoons of juice; 2 tablespoon plain flour; 1/2 cup (110g) caster sugar; 1 1/3 cup (200g) self-raising flour; 2 tablespoon desiccated coconut; 1/2 cup (125ml) coconut milk; 40 gram unsalted butter, melted, cooled; 1 teaspoon vanilla extract; icing sugar, to dust

Ingredients

1 1/2 cup (225g) frozen mixed berries

1 kilogram tub plums, drained, pitted, reserving 2 tablespoons of juice

2 tablespoon plain flour

1/2 cup (110g) caster sugar

1 1/3 cup (200g) self-raising flour

2 tablespoon desiccated coconut

1/2 cup (125ml) coconut milk

40 gram unsalted butter, melted, cooled

1 teaspoon vanilla extract

icing sugar, to dust

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease a 6-cup round baking dish with a lip (to help prevent overflow, as liquid will bubble during baking). Place on a baking tray.

2.Combine berries, plums, reserved juice, plain flour and 2 tablespoons of caster sugar in a large bowl. Spoon into prepared dish.

3.Combine self-raising flour, desiccated coconut and remaining caster sugar in a large bowl. Stir in coconut milk, butter and vanilla, until a dough forms. Turn out dough onto a lightly floured surface and knead until smooth. Roll out until 1cm thick.

4.Using a 4cm round pastry cutter, cut discs from dough. Arrange discs over outside edge of plum mixture, leaving centre uncovered.

5.Bake for 20-25 minutes, until scone topping sounds hollow when lightly tapped and plum mixture is bubbling. Stand for 5 minutes. Dust with icing sugar and serve.