Hi Bakers,
Not quite ready for Fall and all things pumpkin spice?? Get one last taste of summer in this classic dessert remixed. If you love coconut and pineapple, this might be the recipe for you! Just because you don’t normally put it in a shortcake doesn’t mean you shouldn’t!…and I put this to the test, adding lime-infused pineapple instead of strawberry with gluten-free coconut shortcakes. Try this if you want sweet, limey pineapple with lots of whipped cream over tender and buttery shortcakes. Get the taste of a pina colada in every bite. Enjoy! ~Carolyn
Gluten-Free Coconut Pineapple Shortcakes
DRY
Makes nine 3” shortcakes
2 cups Cup4Cup Multipurpose Flour*
1/2 cup finely shredded coconut, chopped fine
1 teaspoon Koda Farms Sweet Rice Flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons granulated sugar
1/2 cup cold butter, cut into chunks
WET
1 large egg
2 tablespoons unsweetened applesauce
2/3 cup full-fat coconut milk, stirred
1 tablespoon fresh lime juice
1/4 teaspoon lime zest
Filling
1 tablespoon fresh lemon juice
5 cups freshly cut pineapple in small chunks
1 tablespoon granulated sugar (Optional)
Topping
1 pint heavy whipping cream
1/4 teaspoon vanilla extract
1-2 tablespoons powdered sugar
Optional: cream and sugar to brush on top before baking shortcakes
Preheat the oven to 400°F and place the rack in the middle position. In a large mixing bowl, whisk together flour, coconut, salt, baking powder, baking soda, and sugar. Add the cold butter and cut it into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the bowl in the refrigerator.
In a medium bowl, combine the egg, applesauce, coconut milk, zest, and lime juice. Pour the wet ingredients slowly into the dry ingredients, adding just enough to form a thick dough that is sticky but can still be rolled out into shapes. You may have some of the wet left over. The dough will be very soft, but it can be shaped with a bit of care. Scrape the dough out onto a floured counter and pat it into a large circle. The height of the dough should be about 3/4 inches tall. Cut into shapes using a cookie cutter, I used one about 3 inches wide. Re-roll the dough scraps and cut out as many shortcakes as you can. Repeat until you don’t have any dough. This recipe makes ~9 shortcakes. Place the shortcakes on a parchment-lined cookie sheet and brush with cream. Sprinkle with sugar if desired. Shortcakes will brown much better if you brush them with cream. Bake for 10-14 minutes or until browned on top and firm in the middle. Cool on a rack.
Wash and slice 4-5 cups of fresh pineapple into small chunks, and add 1 tablespoon of granulated sugar if desired. Stir to combine. Set aside.
Whip chilled heavy cream in a high-sided bowl with a 1/4 teaspoon of vanilla extract and 1-2 tablespoons of powdered sugar. Whip until it forms stiff peaks.
Assemble shortcakes by cutting them in half and spooning pineapple on the base, top with whipped cream, and garnish with mint if desired. Eat immediately!
Vegan variation:
-Use another gluten-free flour blend that does not contain milk powder. I like Cup4Cup Ancient grains flour for a heartier taste, or any gluten-free King Arthur Flour
-Use non-dairy butter, I like Miyoko’s brand in the stick, not the tub
-Use egg-substitute or about 31/4 T more milk in place of an egg
*Check the ingredient list of this flour blend (it contains milk powder) for possible allergens so you can bake safely!
