[et_pb_section bb_built=”1″ admin_label=”About Recipe” custom_padding_last_edited=”on|desktop” _builder_version=”3.10.1″ background_color=”#ffffff” background_size=”initial” background_position=”top_left” custom_padding=”90px|0px|90px|0px” custom_padding_tablet=”||0px|”][et_pb_row admin_label=”Recipe Introduction Row” custom_padding=”|||” _builder_version=”3.0.105″][et_pb_column type=”1_2″][et_pb_text admin_label=”Title” _builder_version=”3.10.1″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” text_line_height=”1.8em” header_3_font=”Cormorant Garamond|600|||||||” header_3_font_size=”36px” header_3_line_height=”1.4em” custom_margin=”||15px|” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]
Happy Birthday, Webdom!
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The birth of Webdominatrix is worth celebrating!
As usual, this is based on various recipes found elsewhere, then adapted for my purposes and tastes. You may want more (or less) sugar than we prefer.
If you are making this for an “ethical vegan,” you will want to use organic sugars. Otherwise, regular sugars will work fine.
You will need to chill the coconut cream overnight before you start. When you purchase it, just pop it into the fridge and it will be ready whenever you need some.
Serves 8. YMMV.
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For the Strawberries
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- 6-1/2 cups strawberries, hulled and quartered (reserve 8 whole berries)
- 1/4 cup granulated sugar
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1. Add 1/3 of the strawberries and all the sugar to a bowl. Mash with a potato masher. Add remaining quartered berries. Stir.
2. Cover and let the strawberries rest to release juices while you make the biscuits, but at least 30 minutes.
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For the Biscuits
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- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 tbsp granulated sugar
- 1 cup unsweetened, plain almond milk, chilled
- 1/2 cup coconut oil, melted and cooled
- 1 tbsp lemon juice
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1. Preheat oven to 475F.
2. Whisk dry ingredients together in a medium bowl and set aside.
3. Whisk lemon juice into almond milk; add the coconut oil and whisk to combine. The mixture may lump and that’s perfectly fine.
4. Stir liquid mixture into the dry ingredients, just until the thoroughly combined. Don’t over mix!
5. Drop 1/3 cup portions of batter a couple inches apart onto baking sheets lined with parchment paper or silicone baking mats.
6. Bake approximately 13 minutes, or until tops are golden brown, rotating baking sheets after about 6 minutes.
7. Cool biscuits on a rack until just slightly warm.
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For the Coconut Whipped Cream
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- 1 14-ounce can coconut cream or full fat coconut milk, chilled
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
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1. Chill the coconut cream or milk for 8-24 hours. You are going for the separation of the milk and fat, so don’t shake or tilt the can once you place it in the fridge.
2. Once thoroughly chilled, open the can carefully and scrape out the thickened cream, leaving the thin liquid in the can for another use.
3. Place the cream in a mixing bowl and beat for 20 seconds or until creamy. Add the powdered sugar and vanilla and mix until thoroughly combined and smooth.
4. Place the bowl in the fridge until ready to use. This keeps well for a week or even more!
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Assembly
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1. Split the biscuits open and lay the bottom portions on dessert plates.
2. Spoon strawberries and juices onto the biscuits.
3. Top with the other half of the biscuits.
4. Place a dollop of whipped coconut cream on each assembled dessert and finish with a reserved whole berry.
5. Add a candle to Webdom’s dessert and serve while singing Happy Birthday!
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Printable version
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And then there is 
