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Coconut Persimmon Shortcake

A new spin on the classic shortcake! This coconut persimmon shortcake is stacked with ripe Fuyu persimmon, coconut whipped cream, and maple syrup

Course Dessert
Servings 4
Author Maryanne Cabrera

Ingredients

Coconut Whipped Cream:

  • 14.5 oz can full-fat unsweetened coconut milk
  • 1/3 cup (40 grams) confectioners' sugar

Maple Persimmon:

  • 3 ripe Fuyu persimmons, peeled, sliced
  • 2 Tablespoon maple syrup, or more to taste

Shortcake Biscuits:

  • 1 ½ cup (200 grams) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon baking powder
  • 2 Tablespoon (25 grams) granulated sugar
  • 6 Tablespoon (85 grams) unsalted butter, cubed, chilled
  • cup canned full-fat unsweetened coconut milk
  • turbinado sugar, to garnish

Instructions

Coconut Whipped Cream:

  1. Chill canned coconut milk in the fridge overnight.

  2. Try not to shake or agitate the can when removing from the fridge. Remove can lid. Scoop out coconut fat solids that have risen to the top of can and place in a clean bowl. Reserve remaining liquids at the bottom for other recipes.*

  3. Beat coconut fat solids until smooth, about 30 seconds. Add powdered sugar or desired sweetener choice. Beat until well combined, about 30-45 seconds.

  4. Use immediately, or keep covered and stored in the fridge until ready to use. Will keep in the fridge for up to a wee

Maple Persimmon:

  1. Peel ripe persimmons. Quarter and remove seeds. Slice into thin wedges. Toss in a bowl with maple syrup. Add more maple syrup to your liking. Cover until ready to use. Chill or keep at room temperature.

Shortcake Biscuits:

  1. In a large bowl, whisk together flour, salt, baking powder, and sugar. Toss in butter. Cover bowl and place in the freezer for 5-8 minutes until ingredients are cold.

  2. Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat. Set aside.

  3. Using a pastry blender (or two forks) cut chilled butter into cold dry ingredients until mixture resembles crumbly, coarse sand. Pour in coconut milk. Use a sturdy spatula, fold mixture together until a "shaggy mess" dough forms.

  4. Dump mixture onto a lightly floured work surface. Gently knead mixture together until dough is a cohesive mass. Pat dough to a rectangle about 1/2-inch thick. Use a 3-inch biscuit cutter to punch out rounds. Alternately, use a knife to slice into squares.

  5. Gather scrapes and re-roll ONE time to punch out more rounds. (You should end up with a total of 4 biscuit rounds).

  6. Arrange biscuits on prepared baking sheet, making the biscuits touch each other. Lightly brush tops of biscuits with heavy cream, milk, or coconut milk. Sprinkle turbinado sugar on top. Bake for 20-22 minutes until biscuits have risen and are golden brown in color. Transfer to wire rack and let cool slightly.

Assembly:

  1. Slice shortcake biscuit in half. Add a layer of maple sweetened persimmon slices. Add a generous dollop of coconut whipped cream on top. If desired, drizzle additional sweet liquids from persimmon mixture on top of whipped cream. Finish with biscuit top piece. Enjoy immediately.

Recipe Notes

  • Adjust sweetness of coconut whipped cream to taste. Other sweeteners can be used in place of powdered sugar.
  • Remaining coconut liquids from canned coconut milk can be used for smoothies, soups, or other recipes. Transfer to an airtight container and keep chilled in the fridge up up to three days.
  • Coconut whipped cream will keep in the fridge for up to a week. It will harden over time. Re-whip as necessary.
  • This recipe works with FUYU persimmons. Do not use HACHIYA.