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.
|Serving Size: 1 Serving (18g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 51 (56%)|
|Amt Per Serving||% DV|
|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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