Red Meat Allergy Friendly Strawberry Shortcake with Coconut Whip
Total time1 hr 13 min
Prep time25 min
Cook time18 min
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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.
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