Directions:
- In a large bowl, combine the flour, sugar, baking powder and salt. Stir in coconut milk just until moistened.
- Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned.
- For topping, in a large saucepan, combine the cranberries, sugar, coconut milk and cranberry juice. Cook over medium heat until the berries pop, about 15 minutes.
- Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with half of cranberry mixture. Add tops and remaining cranberry mixture. Garnish with whipped cream, coconut and mint if desired. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 825.61 Kcal (3457 kJ) | ||
| Calories from fat | 145.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.2g | 25% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 0% | |
| Sodium | 271.83mg | 11% | |
| Potassium | 414.72mg | 9% | |
| Total Carbs | 154.03g | 51% | |
| Sugars | 22.42g | 90% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 12.04g | 24% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 1.5mg | 8% | |
| Calcium | 110.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 240.87 Kcal (1008 kJ) | ||
| Calories from fat | 42.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 25% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 79.31mg | 11% | |
| Potassium | 120.99mg | 9% | |
| Total Carbs | 44.94g | 51% | |
| Sugars | 6.54g | 90% | |
| Dietary Fiber | 0.4g | 6% | |
| Protein | 3.51g | 24% | |
| Vitamin C | 1.4mg | 8% | |
| Iron | 0.4mg | 8% | |
| Calcium | 32.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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