3 large ripe peaches (peeled, pitted and sliced)
1 pint raspberries
1/2 c. coconut (1 1/2 c. total for recipe, divided)
1/2 c. sugar
1/2 t. ground ginger
2 T. unsalted butter, diced
Preheat oven to 400. Toss fruit with sugar, coconut and ginger. Place in a 9" deep pie plate, and dot with butter.
Biscuit Topping Dough:
2 c. flour
2 t. baking powder
1/2 t. salt
1/4 c. unsalted butter, cut into small dice
1/2 cup coconut
1/3 c. buttermilk, PLUS a couple more tablespoons
1 t. coconut extract
Combine flour, baking powder and salt in mixer bowl. Add cut butter, and mix. Add coconut, coconut extract, and 1/3 c. buttermilk. Mix well. Add additional tablespoons of buttermilk, and mix until dough begins to form. Now use your hands to form moist crumbles into a ball, and squeeze together into a disk of dough. Let rest for 5 minutes.
On a lightly floured surface, roll dough into an 8 " circle. Lay biscuit dough over peach filling. Brush with some milk, and sprinkle top with remaining 1/2 c. of coconut.
Bake for 25 to 30 minutes until coconut is toasted, and inserting a toothpick in center of topping comes out clean. Cool 10 minutes, or serve at room temperature.