Dairy-Free Coconut Cream
1/2 (14 ounce) can coconut cream
3 tablespoons Justin’s Coconut Almond Butter
2 tablespoons honey
1 pint strawberries, sliced
2 teaspoons coconut sugar
5 biscuits (we used frozen organic cream cheese biscuits)
To make the coconut cream, whip together the coconut cream, almond butter, and honey.
Combine the strawberries and sugar in a medium bowl, and let sit for at least 20 minutes to get juicy.
Slice biscuits in half and top with a dollop of coconut cream and strawberries.