Peach Shortcake with Coconut Whipped Cream
Here's a healthy and decadent desert that anyone can make!
Ingredients
Peach Shortcake with Coconut Whipped Cream
- Coconut Whipped Cream
- 1 Can of Whole Coconut Milk Refrigerated Overnight
- 1 TBSP. of Raw Honey
Shortcake
- 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
Instructions
Shortcake
- 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 ☺
