Spoonfuls of sweet fresh cherries mingle with a tender coconut biscuit, all swirled together with ice cream. This is a Cherry Cobbler you will want to make again and again, while cherries are in season.
Generously grease the bottoms and sides of six ramekins with butter or cooking spray. Set on a cookie sheet.
In a large bowl, toss together the cherries, sugar and flour. Divide the cherries amongst the ramekins and set aside.
Make the dough by whisking together the flour, sugar, baking powder, and salt. Cut in the butter using a pastry blender, two forks or your fingers, until you have course crumbs. This can also be done in a food processor.
Add the coconut milk and shredded coconut and stir until just mixed. Do not over mix; the dough will be sticky.
Place spoonfuls of dough over the cherries. Lightly brush with coconut milk and sprinkle with sanding sugar.
Bake for about 30 minutes, or until the fruit filling is bubbling and the biscuits are puffed and golden. Let the cobblers sit at room temperature for about 15 minutes.
Serve warm with vanilla ice cream.
If you make the cobblers ahead of time, you may reheat them in a 350°F oven.