A recipe for Piña Colada Cobbler
By Sarah Greaves-Gabbadon
CJ Travel Editor
Happy National Piña Colada Day! Si, July 10 is the day on which the world celebrates the much-loved rum, coconut and pineapple cocktail that was invented in San Juan, Puerto Rico.
While there’s a dispute over exactly when and where it was invented (some say it was at the Caribe Hilton’s Beachcomber bar in 1954; others swear it was first made in 1963 at Barrachina, a restaurant and bar in Old San Juan), there’s no argument over how good it tastes going down.
So today we’re celebrating the cocktail by sharing this recipe for a piña colada-inspired dessert from our friends at Puerto Rico’s El Conquistador resort. Enjoy yours with a cafecito on the side. (Or a piña colada. We won’t judge.)
El Conquistador’s Pina Colada Cobbler
Ingredients:
1 large pineapple
½ cup granulated sugar
½ cup coconut flavor rum
½ teaspoon salt
4 tablespoons soft butter
For the sauce:
2 cups pineapple juice
3 cups coconut cream
¼ cup cornstarch
1 cup water
For the dough:
3 cups all-purpose flour
3 cups cake flour
1 ¼ ounce baking powder
½ teaspoon salt
9 ounces sugar
1lb cold butter
16oz sour cream
Method
Cut pineapple into chunks. In a saute pan over high heat, melt the butter and add the pineapple, salt and sugar. Cook until caramelized and flambé with the rum until the alcohol is evaporated. Strain and set aside. In a saucepan, pour the juice and the coconut cream, bring to a boil and pour the slurry and cook for 1 minute. Let the two mixtures get to room temperature and mix together.
Place the mixture in an oven-safe container, cover with the cobbler dough and bake for 15-20 minutes at 350 degrees. Serve warm, topped with coconut ice cream.