Preheat your oven to 375 degrees. In either a pie dish or a quart-sized baking dish, toss together the tomatoes, olive oil, ½ tsp of salt, red pepper flakes, garlic, and lemon zest. Set this aside while you work on the biscuit topping.

In a dry sauce pan set over medium heat, add the whole coriander seeds. Toast the seeds in the pan for no more than a minute, then remove them and grind them up either in a spice grinder or with a mortar and pestle. Add the ground coriander to a bowl along with the flour, ¼ tsp salt, and the baking powder. Whisk to combine then add the solid coconut oil. Using a fork, begin to work the oil into the flour until it looks sandy and crumbly. Pour in the cold coconut milk. Using a spoon or a spatula, begin to mix the milk into the flour until you have a shaggy looking biscuit dough.

Add dollops of the biscuit dough over the top of the tomatoes. If needed you can gently flatten out the top of the dough with damp fingers. Sprinkle the dough with coarse sea salt (optional). Bake the cobbler at 375 degrees for 45 to 50 minutes or until the tomato juices are bubbling and the biscuit top is golden. Cool for at least 10 minutes before serving.

Makes 6 to 8 servings.