Blueberry Coconut Celebration

• Blueberry Filling
• 3 pints Fresh Blueberries
• 1/4 cup White Sugar
• 2 tablespoons Cornstarch
• 1/2 teaspoon salt
• 2 tablespoons Lemon Juice
• Coconut Biscuits
• 2 cups All purpose flour
• 2 tablespoons Coconut sugar(white can be substituted)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into cubes
• 1 cup full fat coconut milk-chilled
• 1 1/4 cups shredded sweetened coconut
• 1 tablespoon coconut sugar or granulated sugar

1. Preheat oven to 350. Butter a 2 quart baking dish & set aside.
2. Spread coconut on baking sheet. Toast for about 10 minutes checking frequently & stirring to avoid burning. When light golden brown remove & let cool while preparing the cobbler.
3. Turn oven up to 375.rnFor the filling: In a large bowl, mix together the sugar, cornstarch & salt. Add the blueberries & mix well. Gently stir in the lemon juice. Pour into the buttered baking dish & set aside.
4. For the biscuits: In a large bowl, mix together the flour, sugar, baking powder & salt. Add 1 cup of the coconut, reserving about 1/4 cup for garnish. Add the butter & toss until evenly coated. Using your fingertips massage the butter into the dry ingredients until small flakes form & the mixture is mealy. Gradually add the coconut milk(YOU MAY NOT NEED ALL OF IT), until mixture comes together.
5. Turn out onto lightly floured surface & pat into a circle. Divide into 8 pieces & form each piece into a round biscuit, about 3" in diameter. Place evenly on top of berry mixture.
6. Brush each biscuit with a little of the coconut coconut milk & sprinkle with the extra sugar.
7. Bake for about 45 minutes or until the biscuits look golden & the berries are bubbling. Let cool slightly & serve with your favorite ice cream.

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Taken from food52.com/recipes/23009-blueberry-coconut-celebration (may not work)