Banana Coconut Shortcakes with Triple Ginger Biscuits

Banana Coconut Shortcake on a Triple Ginger Biscuit
Banana Coconut Shortcake on a Triple Ginger Biscuit

I love ginger. I'm not shy, I'll shout it from the rooftops... I LOVE GINGER! I crave it, I depend on it (motion-sickness sufferer), I seek it out on menus and in recipes. How perfect is it that one of the tastiest flavors on the planet hides in a knobby, odd-looking, even ugly root. I usually prefer to eat ginger in spicy and savory dishes, but the Robinhood Meetinghouse Triple Ginger Biscuits have opened new doors for me. Now it's ginger for breakfast and dessert, too. They are just slightly sweet, just a tiny bit to balance the spice, and I couldn't resist making a tropical dessert with them. Second only to ginger in my book is coconut. I came across a Coconut Whipped Cream recipe over at Brazen Kitchen this summer and bookmarked it. Leah points out that refrigerating cans of full fat coconut milk and whipping them will give you something very close to whipping cream, but with coconut's richness, something I love. Since I was going for tropical, I decided to try it and I loved the results! I deepened the coconut flavor with a teaspoon of coconut extract. Suddenly I wished that peach season wasn't over. I'll be surely coming back to this idea.

[I had plans to sprinkle this shortcake with toasted coconut. I was cooking fast, didn't set a timer and burnt my coconut flakes. I substituted some minced candied ginger, not quite as pretty, but still yummy. You could also substitute shaved chocolate or crumbled banana chips.]

I hope you enjoy this dessert as much as I did!

- The Biscuit Girl

Banana Coconut Shortcakes with Triple Ginger Biscuits



Refrigerate the cans of coconut milk until it is completely cold (put them in the fridge right after purchasing).

Preheat oven to 350 degrees. Place frozen Robinhood Meetinghouse Triple Ginger Biscuits on a baking sheet and bake until golden brown, about 25 minutes. Let cool slightly.

While biscuits are baking, open up the cans of coconut milk and scoop the separated coconut cream that has risen to the top into your mixer bowl. Add coconut extract, vanilla extract and sugar to bowl and mix on high until peaks have formed.

Slice bananas, lay onto a plate and brush sides with fruit juice to prevent them from turning brown. Toast coconut flakes in your oven by putting under the broiler for 1 minute, stirring and broiling for another minute until golden brown. Do not step away from the oven!

Split biscuits and spread a layer of whipped coconut cream onto the bottom half, arrange bananas. Pipe or spoon more coconut cream, sprinkle with toasted coconut, add the top of the biscuit. Decorate plate with chocolate sauce. Enjoy!

Serves 6