Side Pannel
Red, White & Blue Shortcake
Red, White & Blue Shortcake
- Recipe Submitted by maryjosh on 11/28/2019
Ingredients List
- 1 14 oz. store-bought angel food cake
- 1 16 oz. container of fresh strawberries
- 1 6 oz. container fresh blueberries
- 1 14 oz. can coconut cream (chilled in the refrigerator for at least 24 hours)
- 1/2 tsp vanilla extract
- dried coconut flakes (optional for garnish)
Directions
Wash and thoroughly dry the 2 containers of berries.
Cut strawberries into bite-sized pieces. Mix strawberry pieces with blueberries in medium-sized bowl. Set aside.
Remove the chilled can of coconut cream (or milk) from the refrigerator. After you open the can, you will see that the coconut cream (fat) is hardened and has separated from the coconut water. Pour the coconut water out of the can into a glass to use in other recipes (smoothies, detox drinks). Then scoop out the hardened coconut cream (not any of the coconut water) into a bowl and beat with a hand mixer or stand mixer. Whip the coconut cream until it is smooth and fluffy.
Add ½ tsp vanilla extract to the whipped coconut cream and beat a few seconds until incorporated. Place whipped coconut cream in refrigerator until ready to use. It will firm when chilled and soften at room temperature.
Remove angel food cake from the container and place on a large plate, gather the bowl of berries and whipped cream and now you are ready to assemble.
Place a slice of angel food cake on a small plate, top with a dollop of whipped coconut cream, and add a spoonful of berries to finish this festive dessert. Enjoy!
Cut strawberries into bite-sized pieces. Mix strawberry pieces with blueberries in medium-sized bowl. Set aside.
Remove the chilled can of coconut cream (or milk) from the refrigerator. After you open the can, you will see that the coconut cream (fat) is hardened and has separated from the coconut water. Pour the coconut water out of the can into a glass to use in other recipes (smoothies, detox drinks). Then scoop out the hardened coconut cream (not any of the coconut water) into a bowl and beat with a hand mixer or stand mixer. Whip the coconut cream until it is smooth and fluffy.
Add ½ tsp vanilla extract to the whipped coconut cream and beat a few seconds until incorporated. Place whipped coconut cream in refrigerator until ready to use. It will firm when chilled and soften at room temperature.
Remove angel food cake from the container and place on a large plate, gather the bowl of berries and whipped cream and now you are ready to assemble.
Place a slice of angel food cake on a small plate, top with a dollop of whipped coconut cream, and add a spoonful of berries to finish this festive dessert. Enjoy!
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