STRAWBERRY SHORTCAKE WITH COCONUT WHIPPED CREAM
Recipe: Driscoll
Ingredients
Servings:
16
Coconut Whipped Cream
1 (14 ounce) can full-fat coconut milk, refrigerated for 24 hours
1–3 tablespoons powdered sugar (add to taste, also see other sweetener options below)
1 teaspoon vanilla extract
Shortcakes
2 Cups self-rising flour
1/4 Cup coconut oil, at room temperature
3/4 Cup coconut milk (the thin version in the carton, not the can) or almond milk
2 Tablespoons agave or honey
1 Package (16 ounces) Strawberries
Instructions
Whipped Cream:
First, place your mixing bowl and beater in the freezer for 5-10 minutes to chill.
When you are ready to make the coconut whipped cream, remove the mixing bowl from the freezer. Then carefully remove the can of coconut milk from the refrigerator without shaking or tipping it. Remove the top of the can, then use a spoon to carefully spoon out the thick layer of coconut cream that should have separated to the top of the can, and transfer it to your chilled mixing bowl. (You will not use the layer of coconut water that has settled to the bottom of the can.)
Using a whisk attachment, beat the coconut cream on medium speed for 2-4 minutes, or until the cream becomes light and fluffy and small peaks form. Add in your sugar (or other sweetener) and vanilla extract, and beat until incorporated.
Serve the coconut whipped cream immediately, or transfer to a sealed container and refrigerate until ready to use. If the whipped cream becomes too firm in the refrigerator, you can re-whip it to reach the desired consistency.
*The level of sweetness in this recipe is totally up to you, and different brands of coconut milk have varying levels of sweetness, so I recommend adding sweetener to taste. I prefer to use powdered sugar, but you can also use granulated sugar, honey, agave or other sweeteners. The texture of different sweeteners may affect the consistency of the coconut whipped cream.
Shortcakes:
Preheat oven to 425°F.
Cut flour and coconut oil together using a pastry cutter or forks until mixture resembles fine crumbs.
Add coconut or almond milk.
Add agave or honey.
Stir flour mixture until it forms into a soft dough and no longer sticks to the sides of the bowl.
Knead dough just until combined. Be careful not to over-knead.
Pour dough onto a cutting board lightly dusted with flour.
Roll Out dough to about 3/4-inch thickness using a rolling pin.
Cut dough into biscuits using a 2-inch cutter.
Transfer biscuits to an ungreased baking sheet.
Bake for 10 minutes or until biscuits have risen and begin to brown slightly on top.
Cool biscuits for at least 5 minutes.
Split biscuits in two.
Place biscuit bottoms onto serving plates.
Hull strawberries.
Slice strawberries lengthwise into ¼ inch slices.
Top biscuits with strawberries.
Whisk coconut cream, confectioners’ sugar, and vanilla extract in a chilled mixing bowl with an electric mixer until mixture is fluffy.
Spread each dessert with coconut whipped cream.
Place biscuit tops onto desserts.
Serve Vegan Strawberry Shortcake immediately