Plum, berry and coconut cobbler

A bubbling plum and berry filling is topped with golden rounds of sweet scone dough in this stunning, delicious cobbler.

  • 25 mins cooking
  • Serves 6
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Plum, berry and coconut cobbler
  • 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


Plum, berry and coconut cobbler
  • 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.


Tubs of plums are available in the canned fruit aisle in supermarkets.