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1
Procedure.
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To make the Vanilla Bean Whipped Cream.
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3
Chill the bowl and whisk of a stand mixer in the freezer for about 30 minutes.
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4
If they are not very cold, the cream will not whip properly.
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Skim the solidified coconut cream off the chilled coconut milk and transfer the solids to the bowl of a stand mixer.
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6
Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
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7
Add the powdered sugar and vanilla bean seeds, and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream.
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Work quickly so everything stays cold.
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9
Chill whipped cream in a covered container in the refrigerator.
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It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
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11
To make the dough.
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In a medium bowl, whisk the flour, sugar, baking powder, and salt.
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13
In a separate small bowl, whisk the oil and nondairy milk, and add it to the flour mixture.
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Mix with a wooden spoon until combined and the consistency is sticky and dough-like.
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Do not over-mix.
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16
To prepare the fruit.
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In a medium bowl, whisk sugar, flour, and cinnamon.
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Add berries and toss with a large spoon until the berries are coated with the sugar mixture.
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To assemble and bake the cobbler.
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20
Preheat the oven to 375 degrees F.
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Pour the berries into a 9- x 13-inch baking pan or distribute evenly into 8 ramekins.
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Using a tablespoon, scoop lumps of dough on top of berries.
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Brush the top of the dough with nondairy milk and generously sprinkle with sugar.
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Bake for 45 minutes or until dough is thoroughly cooked and lightly browned on top.
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25
Be sure to rotate after 20 minutes so that it bakes evenly.
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To serve.
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Top each serving of cobbler with a dollop of chilled Coconut Whipped Cream.
