Peach Shortcake with Coconut Whipped Cream

Peach Shortcake with Coconut Whipped Cream

Here's a healthy and decadent desert that anyone can make!


Peach Shortcake with Coconut Whipped Cream

  • Coconut Whipped Cream
  • 1 Can of Whole Coconut Milk Refrigerated Overnight
  • 1 TBSP. of Raw Honey


  • 1 Cup of medicated butter
  • ½ of Sugar
  • 2 ½ Cups of Flour

Peach Topping

  • 6 Sliced Peaches
  • 1 TBSP Honey or agave nectar
  • ¼ C. water



  • Preheat oven to 300 degrees
  • Soften or melt butter, & combine w/ sugar.
  • Mix with flour until it turns into dough.
  • Put in an ungreased baking pan and prick it with a fork all over.
  • Sprinkle w/ sugar.
  • Bake 40-45 mins or until lightly browned.
  • Let it cool.

Peach Mixture

  • Dissolve honey and water in pan then add peaches
  • Sautee for about 5- 10 minutes to create a compote
  • For EXTRA medication add tincture to your peaches

Coconut whipped cream

  • Remove can from fridge, pour out any water
  • Whip thick cream until peaks form, then blend in honey
  • Top Shortcake with Peaches
  • Top peaches with cream. Serve. Smile ☺

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