Strawberry Shortcake with Coconut Whip

Total time1 hr 13 min

Prep time25 min

Cook time18 min

4.9

(12)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the coconut whip

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
2 tbsp maple syrup
1 tsp vanilla extract

For the strawberries

1 lb fresh strawberries, hulled and sliced
2 tbsp honey
1 tsp fresh lemon juice

For the biscuits

2 cups almond flour
2 tbsp tapioca starch
1 tsp baking powder
¼ tsp fine sea salt
3 tbsp coconut oil, solid
2 large eggs
2 tbsp maple syrup
1 tsp vanilla extract

Instructions

1
The night before (or at least 8 hours ahead), place the 2 cans of full-fat coconut milk in the refrigerator upside down so the cream separates and rises to the bottom of the can.
2
Combine the sliced strawberries, honey, and lemon juice in a medium bowl and stir to coat. Set aside at room temperature for 20–30 minutes, until the berries release their juices and the mixture is syrupy.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!