Chef Steve brings island vibes to southern comfort with his Piña Colada Cobbler — a tropical twist on a timeless classic. Baked golden in a cast iron pan, this dessert blends juicy pineapple, creamy coconut, zesty lime, and a splash of rum for a flavor that’s pure sunshine. It’s simple, luscious, and just the right kind of indulgent — perfect for backyard gatherings and beach days alike. Whether you’re winding down after a long afternoon in the sun or easing into a breezy evening with friends, this cobbler delivers pure vacation vibes in every bite.
Cobblers are a beloved cornerstone of Southern baking, born from a mix of necessity and creativity. Early settlers crafted them as an easy way to bake fruit desserts without the need for pie crusts — layering juicy seasonal fruits beneath a simple biscuit or batter topping. Over generations, cobblers became a symbol of comfort and community, often shared warm from the oven at family gatherings, church socials, and summer picnics. Their rustic charm and versatility — welcoming everything from peaches to berries to tropical twists — make them a cherished reminder that the best desserts don’t have to be fancy to feel like home.
This Piña Colada Cobbler pairs well with dishes like my Arroz Con Pollo, which was also featured on the pilot episode of my cooking show Steve Cooks Stuff.
Jump to RecipeIngredients
- 4 Cups Frozen Pineapple, thawed
- ⅓ Cup White Rum
- 1.25 Cup Unsweetened Coconut, divided
- 2 Limes, Juiced
- .5 Cup Brown Sugar
- .5 Cup Unsalted Butter (1 stick, divided)
- 1 tablespoon Nutmeg
- 1 Cup AP Flour
- 1 tablespoon Baking Powder
- .5 teaspoon Kosher Salt
- 1.5 Cups Granulated Sugar
- 1 Cup Half and Half
- 1 teaspoon Vanilla
See recipe card for quantities.
Instructions
- Preheat oven to 375°F.
- In a cast iron pan over medium-low, toast ½ cup coconut for 2 minutes until golden; set aside.
3. In a large pot over low heat, melt 2 tablespoon butter, then add diced pineapple (⅓-inch pieces) and stir.
4. After 2 minutes, add white rum; cook 4 minutes.
5. Stir in brown sugar, remaining coconut, lime juice, and nutmeg; simmer 10 minutes, then remove from heat.
6. In a bowl, whisk flour, sugar, baking powder, and salt. Gradually add half-and-half until smooth; mix in vanilla.
7. In the cast iron pan, melt 6 tablespoon butter, remove from heat, and ladle batter evenly over melted butter.
8. With a slotted spoon (to leave liquid in the pot), add pineapple mixture gently over batter.
9. Bake 40–45 minutes until golden and set.
10. Cool 20 minutes, then top with ice cream and toasted coconut before serving.
Hint: If cooking on a gas stove, remove the pan from the flame before adding the white rum to prevent flare-ups. Stir well, then return the pan to the burner.
Substitutions
- Gluten free flour - Easily replace your AP flour with this gluten free option
Variations
- Apples or Peaches - Swap out pineapple for apples or peaches for another fantastic cobbler
- Mixed Fruit - Use a mix of peaches, apples, pears and berries to make a truly unique and delicious dessert
Equipment
FAQ
A fruit cobbler is a baked dessert featuring a fruit filling and topped with a biscuit, cake, or pastry crust. It's essentially a rustic, fruit-based dessert that's "cobbled together" without the fuss of a full pie crust, according to parade.com
Yes, either fresh or frozen fruit can be used for the filling. Thawing frozen fruit and draining any excess liquid before adding it to the cobbler filling is generally recommended to prevent a watery result
Yes, baked cobbler can be frozen for up to 3 months, though the topping may become slightly soft after thawing. To prevent this, consider freezing the assembled cobbler before baking and baking it directly from the freezer. Remember to cover it tightly before freezing to prevent freezer burn
Leftover cobbler should be covered and stored in the refrigerator for 2 or 3 days. To reheat, warm it in a medium oven (300°F-350°F) until heated through. Reheating in the microwave is also an option, but some find it can make the topping soggy
Related
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Pairing
These are my favorite dishes to serve with Piña Colada Cobbler:
Piña colada Cobbler
Ingredients
Equipment
Method
- Preheat oven to 375°F.
- In a cast iron pan over medium-low, toast ½ cup coconut for 2 minutes until golden; set aside.
- In a large pot over low heat, melt 2 tablespoon butter, then add diced pineapple (⅓-inch pieces) and stir.
- After 2 minutes, add white rum; cook 4 minutes.
- Stir in brown sugar, remaining coconut, lime juice, and nutmeg; simmer 10 minutes, then remove from heat.
- In a bowl, whisk flour, sugar, baking powder, and salt. Gradually add half-and-half until smooth; mix in vanilla.
- In the cast iron pan, melt 6 tablespoon butter, remove from heat, and ladle batter evenly over melted butter.
- With a slotted spoon (to leave liquid in the pot), add pineapple mixture gently over batter.
- Bake 40–45 minutes until golden and set.
- Cool 20 minutes, then top with ice cream and toasted coconut before serving.
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