Name: Vegan Strawberry Shortcakes
Prep time: 40 min
Cook time: 17 min
Total time: 57 min
Yield: 8 serving(s)
Ingredients: 2 cans (14 oz/398 ml each) coconut milk (see note); ¼ cup (55 g) sugar; 1 ½ cups (225 g) unbleached all-purpose flour; ½ cup (65 g) ground almonds; ¼ cup (55 g) sugar, plus more for sprinkling; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup (125 ml) virgin coconut oil; ¾ cup (180 ml) unsweetened applesauce; 1 tsp (5 ml) vanilla; 3 cups (405 g) fresh strawberries, sliced

Note from Ricardo

We used Thai Kitchen brand coconut milk. This brand gave us the largest quantity of coconut cream and, therefore, the best result. Depending on the brand you choose, the quantity of coconut cream will vary. Certain types of coconut milk (such as low-fat varieties) will not become solid when refrigerated and will not work for this recipe.

Vegan Strawberry Shortcakes

Categories

Ingredients

Coconut Cream

Scones

Preparation

Coconut Cream

Scones

Assembly

Note from Ricardo

Personal Note