Superb and so easy!
Heat oven to 375?F. In small bowl, mix coconut, 1/4 cup granulated sugar and 1/2 teaspoon ginger.
Separate dough into 8 biscuits. Dip top and sides of each biscuit in melted butter; dip top and sides in coconut mixture. Place biscuits, coconut side up, 2 inches apart on ungreased cookie sheet. Sprinkle any remaining coconut mixture over tops of biscuits. Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.
Meanwhile, in medium bowl, gently stir together fruit and 2 T. granulated sugar. In small bowl, beat whipping cream, brown sugar, and 1/4 t. ground ginger with electric mixer on high speed until stiff peaks form.
To serve, split warm biscuits; place bottom halves on individual dessert plates. Spoon generous 1/3 cup fruit mixture over each biscuit half; top each with 1/4 cup topping and biscuit top. Store fruit and topping in refrigerator.
Easy, delicious summer dessert. You can easily substitute strawberries for the raspberries when they're in season.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 91 | ||
Calories from Fat: 51 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 6.2mg | 2 % | |
Sodium 2.9mg | 0 % | |
Potassium 8.4mg | 0 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 10.5g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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