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It’s cold in the northeast. Bone. Chilling. Cold. And that means eating biscuits midweek just cause, when everyone and their mother are on some type of cleanse, is ok. I’ve been playing around with salad combos this week as I thought they would be appropriate recipes to post this time of year when we are all hyped on following through on our resolutions and cleansing from the holiday indulgences. I’m still planning to post some delicious salad recipes but I mean, c’mon, biscuits. These rich flaky pillows of goodness would actually go very well with said salads.
Vegan Coconut Cream Biscuits
- Yield: 9 2" biscuits 1x
Description
Let talk about coconut cream for a minute. It’s thick, it’s rich and it will make you forget about dairy cream all together. You can add a bit of sweetener to this dough and make the most delectable shortcakes. Split them open fill with fresh fruits and tops with whipped coconut cream.
So, here’s to slowing down, staying warm, baking something comforting this winter. I’ll raise my cup of hot cocoa with coconut cream to that!
I’d love to see your creations, please tag your photos with #fareislerecipe on Instagram so I can see them!
Ingredients
Biscuits
- 2 Cups unbleached all purpose flour (or a 1:1 mix of whole wheat pastry and ap flour)
- 1 Tablespoon baking powder (non-aluminum)
- 1/2 cup (8 Tbs) vegan shortening or butter-I used earth balance butter
- 2/3 Cup coconut cream (see how to make it below, or use canned)
- 2 teaspoons apple cider vinegar
- 2 Tablespoons diary free milk for brushing biscuits (or more coconut cream!)
Homemade Coconut Cream (makes about 1 1/2-2 cups)
- 1 large mature coconut-make sure to save the coconut water inside
- Special Equipment: hammer, high powered blender
Instructions
For Biscuits:
- Preheat oven to 425°F.
- Stir apple cider vinegar into coconut cream and let sit to thicken (vegan buttermilk!).
- Whisk flours and baking powder. Cut shortening into flour mixture using your fingers, pastry cutter or two knives until it resembles coarse breadcrumbs. Add coconut cream mixture all at once and stir with a fork until the dough comes together in a cohesive mass.
- Turn the dough out onto a lightly floured work surface, and knead 14 times (no more no less!). Pat out dough using your fingers to 3/4″ thickness. Use a 2″ round cutter to cut out round biscuits. Gently rework scraps and re-cut. You can also pat dough out into a square and then cut into into 2″ squares or any shape you wish.
- Transfer rounds to an ungreased baking sheet just touching each other. Brush biscuits with non-dairy milk or coconut cream.
- Bake for 15-20 minutes until golden brown. 20 minutes is the perfect time in my oven, but every oven is different so check them at 15 minutes.
For Homemade Coconut Cream:
- You need the water inside the coconut to blend with the coconut meat. I use a hammer to crack off the bottom of the nut and pour the water out. You can also pierce one of the eyes and drain the water out before cracking. Smell and taste the water-if it tastes sour discard the nut and try again. Use a hammer to break the coconut into pieces and then use a butter knife carefully wedged between the coconut meat and outer shell to remove the meat.
- Blend the coconut meat and water on high until very fine. You can add fresh water if the mixture is too thick to blend. The water will be separated out in the final result.
- Strain mixture through fine cheesecloth into a vessel and refrigerate for at least 1 hour up to 1 day, the longer the better to separate out the cream. The coconut cream will rise to the top leaving the water below.
- Carefully scoop out the cream, and avoid mixing the cream with the water as much as possible.
- Enjoy!
Notes
Biscuits are best eaten hot from the oven or the same day they are made. You can warm any leftover biscuits the following day and they should still taste delicious.
Add 2 Tablespoons rapadura to dough and sprinkle with rapadura before baking for a slightly sweet biscuit, I use these for strawberry shortcakes. Or add fresh herbs and lemon zest to flavor the dough.
Alternatively, if making your own coconut cream sounds too daunting to you, you can use canned coconut milk or cream and refrigerate the can overnight then scoop out the cream in the same manner. It will never taste as good as fresh but is much less work.
I’m afraid your recipe is a disaster. Egg is needed so the ingredients come together and make the dough softened and you put no sugar. Your cookies are untasted…
*I followed the recipe step by step
Dear Chriskris,
So sorry to hear you had trouble. Can you please clarify what recipe you tried? You mention cookies, but this recipe is for biscuits. Sugar is not necessary for biscuits, but I do explain you can add it optionally in the recipe. All of my recipes are plant based and therefore contain no animal products (aside from honey). So, correct, you will see no eggs in my recipes. All of the recipes I post here have been tested repeatedly and are things we eat often. As with every recipe ever written there are so many variables on the makers’ end that can cause a problem to arise. I try to keep my recipes simple to avoid such issues. Would love to get more details from you to see if we can remedy it for you!
Warmly,
Kaity
Lovely recipe! Thank you so much. It tastes a lot like the British scones which are very common for tea around here in Ireland. With coconut cream and homemade marmalade these are absolutely delicious! I agree no sugar or other sweetener is needed. Fantastic you included how to make your own coconut cream. My kids are huge coconut fans so this time of the year coconut is always on our shopping list – I tried chocolate dipped popsicles first 🙂 thanks again, Nina
Hi Nina! I’m so glad you liked them, thank you! xx Kaity