Roasted Summer Fruit Cookie Shortcake With Coconut Whipped Cream
Ingredients
Cookies
- 1 batch of [aflink u="https://soletshangout.com/grain-free-lemon-vanilla-cookies/"]Grain-Free Lemon Vanilla Cookies[/aflink]
Roasted Fruit
- 5 peaches, chopped
- 5 apricots, chopped
- 1 pint of strawberries, hulled and chopped in half
- 2 Tbs.[aflink u="http://amzn.to/1JL05R8"] raw honey[/aflink]
- 1 tsp. [aflink u="http://amzn.to/1TijISe"]vanilla extract[/aflink]
Coconut Cream
- 1 can of [aflink u="http://amzn.to/1UuPBZh"]full fat coconut milk[/aflink], refrigerated over night
- 2 Tbs. [aflink u="http://amzn.to/1JL05R8"]raw honey[/aflink]
Instructions
- Bake a batch of the Grain-Free Lemon Vanilla Cookies and set aside.
- Turn your oven up to 425 degrees and line a baking sheet with parchment paper.
- Add all of your fruit into a bowl with the honey and vanilla extract. Stir well so that the honey and vanilla get mixed in to all of the fruit. Pour the fruit onto the parchment paper lined baking sheet and spread out evenly into one single layer.
- Bake for 20-25 minutes, or until the fruit is soft and syrupy but still retains it's form. Remove from the oven and transfer the fruit and it's syrup to a dish to cool a bit.
- While the fruit it cooling slightly, you can make your coconut whipped cream. Open up the refrigerated coconut milk can and scrape the solid coconut cream from the top. There will be quite a bit of cream before you hit the separated coconut water. Once you hit the coconut water, set that aside. You should now have all the separated coconut cream in a mixing bowl. Add in the honey and use a hand-mixer to whip it until it resembles whipped cream.
- Serve you your Cookie Shortcakes by placing the warm roasted fruit on the bottom of the dish, and topping it off with the cookies and coconut whipped cream. Enjoy!
