Vegan mini cobblers with mixed berries

Easy mouth watering low FODMAP vegan cobbler with mixed berries and creamed coconut.

Lately I have been experimenting with creamed coconut a lot, especially in baking. I found it to be a great substitute for butter, and it allows me to have more dessert without being afraid that I overindulge in too much dairy. The only tricky part about baking with creamed coconut is having to melt it in a water bath (or microwave) prior to adding it to the rest of the ingredients. This is exactly what you need to do for this cobbler recipe. Other than that the recipe is super easy and can be whipped up in just a few minutes.

I love using my small oven proof ramekins for these mini cobblers, but you can certainly use a bigger baking/tray dish (such as for example 18x23cm/7x9”)

#notimetocooktrick : you can freeze any unused dough for the cobbler for future use. This way when you need a dessert and have no time to cook it, well, your dessert is practically ready! All that's left to do is put the berries into small oven proof ramekins, such as the one in the picture, top them up with the frozen dough (no need to thaw it) and bake!

---

INGREDIENTS

• 60 g creamed coconut (about 4 tbsp)

• 1/2 cup sugar

• 1/2 cup gluten free flour

• 1/2 cup tapioca starch

• 1 tsp baking powder

• 2 tbsp almond milk

• 1 cup fresh blueberries

• 1 cup frozen raspberries (no need to thaw them)

• 1/2 tsp cinnamon

METHOD

Melt the creamed coconut in a water bath. Once it's melted and slightly cooled down, add the sugar and mix with your hands until the texture is crumbly. Add the flour, starch and baking powder.

Put all the berries into 6 ramekins (or use 1 or 2 larger dishes if you prefer), sprinkle them with cinnamon. Tip the crumbly dough mixture over the prepared berries and bake for 25-30 minutes.