Vegan Coconut Cream Biscuits
Yield 9 2" biscuits
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!
- 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
- 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.
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.
Recipe by Fare Isle at https://fareisle.com/recipe-vegan-coconut-cream-biscuits/