Author Notes
A twist on my favorite summertime dessert - strawberry shortcake. —mrslarkin
Ingredients
- for the berries and coconut whipped cream
-
1
can coconut milk, which you will drain and reserve the solids
-
1 cup
heavy cream
-
2 - 3 teaspoons
powdered sugar
-
1 teaspoon
coconut extract
-
fresh blackberries, about four 6-ounce cartons
-
fresh-squeezed lime juice from half a lime
-
6 - 8 tablespoons
granulated sugar
- for the shortcake
-
2 cups
all-purpose unbleached flour
-
3 tablespoons
granulated sugar
-
1 tablespoon
baking powder
-
1/2 teaspoon
kosher salt
-
Finely grated zest of a lime
-
6 tablespoons
chilled unsalted butter, cut into small cubes
-
1/2 cup
toasted coconut flakes, plus extra for garnish
-
1 cup
heavy cream
-
1/2 teaspoon
vanilla extract
-
1 teaspoon
coconut extract
Directions
- for the berries and coconut whipped cream
-
Chill bowl, beaters, cream and can of coconut milk
-
Slice in half, or mash with the back of a fork, half of the berries. Toss with lime juice and sugar. Macerate. Set aside.
-
Using a fine mesh sieve, drain liquid from coconut sludge. Beat coconut sludge, cream, sugar and coconut extract until stiff peaks form. Chill.
- for the shortcake
-
Preheat oven to 425 degrees F.
-
Place the flour, sugar, baking powder, salt and lime zest in the bowl of a food processor, and pulse a few times to whisk together.
-
Add the butter and pulse a few times to cut in the butter. Small pebble-sized chunks are fine. Turn out to a large mixing bowl.
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Stir in the 1/2 cup of toasted coconut.
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In a measuring cup, mix the cream, vanilla and coconut extracts.
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Pour liquid into dry ingredients and fold wet into dry with a dinner fork. If too dry, add a smidge of cream. If too wet, add a sprinkling of flour.
-
Turn dough out onto a floured board and gently flatten into a 6 or 7 inch circle. Cut into 8 triangles.
-
Alternatively, cut the dough into whatever shape you like. I just happen to really like triangles.
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Place on a parchment-lined baking pan and bake for about 15 minutes, until golden brown.
-
When biscuits are cool, gently cut through their equator. Generously spoon berries and sauce onto bottom piece. Plop some whipped cream on top of the berries. I like to top the cream with a spoonful of sauce, because it looks pretty when the sauce runs down the sides of the cream. Put the biscuit top on. Scatter some coconut flakes around.
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