I love the versatility of cobbler and being able to play with all kinds of fruit. My mother’s family was born on Zanzibar, an East African island just off the coast of Tanzania. A really common pudding made from it is one made with plantains boiled in coconut with cardamom.
This particular pudding goes really well on its own with pancakes or waffles, so I felt it would provide a beautiful contrast to the biscuit/dumpling layers and would be perfect for a cobbler. The coconut gives it a gorgeous, creamy texture, sweetened primarily by the banana, and the warm spice of the cardamom takes the whole cobbler to a new level.