Strawberry Mango Shortcakes with Coconut Cream
Fluffy drop biscuits and coconut whipped cream with fresh strawberries, mangoes, and toasted coconut. Light, perfectly sweet, easy and delicious!
Ingredients
For the coconut cream:
- 2 cans (13.5 oz each) full fat coconut milk, chilled in fridge for at least 8 hours (see note)
- 1/2-3/4 cup confectioners sugar
- 1 teaspoon vanilla
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 cup + 2 TB butter, melted and divided
- 1 cup whole milk
- 1/8 cup turbinado sugar (raw sugar)
Additional ingredients:
- 1 1/2 cups fresh strawberries, sliced
- 2-3 fresh mangoes, peeled and diced
- 1 cup toasted coconut
Instructions
- 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.
Notes
- 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!
Tried this recipe?Let us know how it was!