The ultimate party dessert- especially if your crowd has various dietary needs. Serve the macerated berries, gluten free shortcakes, and coconut cream separately. (We like to throw in a bowl of real whipped cream too!) Let friends make their own dessert: berries and coconut cream for the Paleo crowd, shortcakes for the gluten free bunch… you get it.
What you need
1 pound strawberries, hulled and quartered
2 tablespoons Tessemae's Balsamic
3 tablespoons coconut sugar
½ pint raspberries
2 tablespoons torn fresh mint leaves
1 can coconut milk, chilled overnight
4 gluten free biscuits (see Tip!)
What to do
Toss the strawberries with the Raz Vin and two tablespoons coconut sugar. Let stand at least 15 minutes and up to overnight to macerate. Fold in the raspberries and mint just before serving.
Open the can of chilled coconut milk. It will have separated, so the cream is on top and clear liquid is on bottom. Scoop out the cream and toss the liquid (or save for another use.) Depending on the brand, the cream may be hard and chalky or soft and smooth. Either way, add a tablespoon of coconut sugar and whip (with a whisk, beater, or electric mixer) until soft peaks form. It will happen. Just keep whipping!
Serve the berries and coconut cream with shortcakes.
Tip: Pick your poison. There are a million gluten free flours on the market these days. We had success with this recipe from Glutino. We have also love subbing Cup 4 Cup in our regular shortcake recipe.