2 cans (13.5 oz each)full fat coconut milk, chilled in fridge for at least 8 hours (see note)
For the biscuits:
2 cupsall-purpose flour
1/2 cup + 2 TBbutter, melted and divided
1 cup whole milk
1/8cupturbinado sugar (raw sugar)
1 1/2 cupsfresh strawberries, sliced
2-3fresh mangoes, peeled and diced
Preheat oven to 450°. In a medium-sized bowl, mix together flour, baking powder, sugar and salt. Add 1/2 cup melted butter and milk. Stir until just moistened.
Drop large spoonfuls of dough onto a sheet pan lined with parchment paper. Brush tops with remaining 2 tablespoons butter then sprinkle with turbinado sugar. Bake for 10 minutes or until edges are slightly brown. Let cool. Makes 12 biscuits.
Carefully open cans of coconut milk without tipping. Scoop out solid (but creamy) coconut milk and place in a bowl. Discard the coconut water (or save for another use).
Using a hand mixer, beat coconut milk for a few minutes until light and fluffy. Slowly add confectioners sugar and vanilla. Continue mixing until smooth. Place in fridge until ready to serve. (Keeps for 1 week)
To assemble, split cooled biscuits in half, add a dollop of cream, then place mangoes, strawberries, and coconut on top.
Not all canned coconut milk works the same for this. The brand that worked best for me was GEISHA. It needs to be full fat. You also must chill in the fridge (never freezer) for at least 8 hours before whipping. There are lots of tips and tricks online-Google it!