COCONUT CRANBERRY SHORTCAKES
Our twist on strawberry shortcake features a tender coconut-flavored cake and a slightly tart cranberry sauce. It's a lovely dessert for the Christmas season-or anytime! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Stir in coconut milk just until moistened. , Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned., For topping, in a large saucepan, combine the cranberries, sugar, coconut milk and cranberry juice. Cook over medium heat until the berries pop, about 15 minutes. , Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with half of cranberry mixture. Add tops and remaining cranberry mixture. Garnish with whipped cream, coconut and mint if desired.
Nutrition Facts : Calories 414 calories, Fat 14g fat (12g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 70g carbohydrate (34g sugars, Fiber 4g fiber), Protein 6g protein.
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mnemonic
[email protected]Delicious!
Tofajjal Hosan
[email protected]These shortcakes were a bit too sweet for my taste, but I think that's just a matter of personal preference.
Sitaram Lama
[email protected]Overall, I really enjoyed these shortcakes. They were easy to make and turned out great. I would definitely recommend them to others.
Topraj Chaudhary
[email protected]The shortcakes were a little dry, but the coconut cranberry topping was delicious. I think I would try adding some more butter to the shortcake batter next time.
Siboniso Shelembe
[email protected]These shortcakes were a bit too sweet for my taste, but I think that's just a matter of personal preference. I would probably use less sugar next time.
Pratibha Thakuri
[email protected]I'm not a huge fan of coconut, but I really enjoyed these shortcakes. The cranberry topping was tart and sweet, and the shortcakes were moist and fluffy.
jubyer chy
[email protected]These shortcakes were easy to make and turned out great! I used fresh cranberries and they added a nice tartness to the sweet shortcakes.
Christine Rathburn
[email protected]I made these shortcakes for a brunch party and they were a huge success! Everyone loved them. The shortcakes were light and fluffy, and the coconut cranberry topping was the perfect finishing touch.
Joseph Chidzambwa
[email protected]These shortcakes were amazing! The coconut and cranberry flavors were so well-balanced, and the shortcakes were so moist and fluffy. I will definitely be making these again and again.
Physiczz
[email protected]The shortcakes were a little dry, but the coconut cranberry topping was delicious. I think I would try adding some more butter to the shortcake batter next time.
brooklyn ortiz
[email protected]These shortcakes were a bit too sweet for my taste, but I think that's just a matter of personal preference. I would probably use less sugar next time.
Ataur Osman
[email protected]I love how easy these shortcakes are to make. I was able to whip them up in no time, and they turned out perfectly. The recipe is also very versatile - I used fresh cranberries, but I bet it would be just as good with frozen or dried cranberries.
Leah Batise
[email protected]These coconut cranberry shortcakes were a hit at my last dinner party! The combination of sweet and tart flavors was perfect, and the shortcakes were so light and fluffy. I'll definitely be making these again.