Ingredients
Scale
- 1 batch 3-ingredient coconut oil biscuits
- 1 pound fresh strawberries, thinly sliced
- 1 (14-ounce) can full-fat coconut cream, refrigerated at least 24 hours
- 3 tablespoons powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Instructions
- Bake the biscuits. Prepare the biscuits according to recipe instructions. Let them cool for at least 5 minutes after baking, then split the biscuits in two.
- Whisk the coconut whipped cream. Using an electric mixer, whisk the coconut cream, powdered sugar and vanilla extract together in a chilled mixing bowl on high speed until light and fluffy.
- Assemble. Fill the biscuits with the strawberries and whipped cream.
- Serve. Serve and enjoy!