Roasted Pineapple & Coconut Shortcakes

Roasted Pineapple & Coconut Shortcakes
Photo by Amy Albert


  • 1/3 cup canned coconut milk
  • 9 oz. (2 cups) unsifted all-purpose flour
  • 1 cup heavy cream, lightly whipped with 2- granulated sugar and 1 Tbs. dark rum
  • ¼ lb. (½ cup) unsalted butter, chilled and sliced
  • 1 Tbs. baking powder
  • ¾ cup loosely packed sweetened coconut
  • ¼ cup granulated sugar
  • + 4 more ingredients
    • ½ tsp. table salt
    • 1 tsp. pure vanilla extract
    • 6 Tbs. whole milk
    • 1 recipe Roasted Pineapple, cut into chunks

Position a rack in the lower third of the oven and heat to 375°F. Line a large baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl. With a pastry blender or two table knives, cut the butter into the dry ingredients until the mixture looks like coarse meal...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals »

Snooth Media Network