Ingredients

Dairy-Free Coconut Cream

1/2 (14 ounce) can coconut cream

3 tablespoons Justin’s Coconut Almond Butter

2 tablespoons honey

Shortcakes:

1 pint strawberries, sliced

2 teaspoons coconut sugar

5 biscuits (we used frozen organic cream cheese biscuits)

Cooking Instructions

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.