Grilled Lemon Strawberry Shortcake Kabobs with Coconut Cream
Total Time: 01h 30m
Hands-on Time: 01h 00m
Makes: 4 servings
Coconut cream completes this sweet, shortcake-centric twist on kabobs.
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Ingredients
- FOR THE PAN:
- 8 tablespoons butter, melted (or substitute grapeseed oil)
- FOR THE SHORTCAKE:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (or vegan equivalent)
- 3/4 cup buttermilk (use almond milk for a vegan version)
- 1 tablespoon Simply Organic® Lemon Flavor
- FOR THE COCONUT CREAM:
- 1 can (15-oz) organic coconut cream, cold
- 2-3 tablespoons powdered sugar
- 1/2 teaspoon Simply Organic® Pure Madagascar Vanilla Extract
- 2 tablespoons dark rum (optional)
- FOR THE SKEWERS:
- 4-5 metal or bamboo skewers
- 1 quart fresh strawberries, hulled and washed
Directions
- Preheat oven to 400 degrees. Grease a 10x10-inch casserole with butter. Set aside.
- In a large bowl, combine flour, sugar, lemon zest, baking powder, baking soda and salt. With pastry blender or two forks, cut in butter until mixture is size of coarse crumbs.
- Gently stir in buttermilk and lemon flavor just until mixture forms a soft dough, then gently pat into prepared pan. Bake in preheated oven 20 minutes or until golden and toothpick inserted in center comes out clean. Invert onto a wire rack to cool completely.
- Meanwhile, make the coconut cream. Invert the can and open from the bottom. Drain off the liquid that has accumulated there and reserve the solid.
- Place the coconut milk in a mixing bowl and whip until smooth. Add powdered sugar, vanilla and rum, then whip up a little further, to desired consistency. Refrigerate until ready to serve.
- Preheat your grill for the kabobs. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium-high heat – if your grill lid has a thermometer, it should read about 375 degrees.
- Meanwhile, cut shortcake into 2-inch cubes. Add shortcake cubes onto the skewers, alternating with the berries, until all are used.
- Brush each side lightly with butter. Place on grill and allow to char just a little, about 2 minutes per side. Remove and serve immediately with coconut cream on the side, for dipping.
- If using bamboo skewers, soak them in water for 1 hour before use to keep them from burning on the grill.
- Reserve the liquid drained off the coconut milk for another use, such as an addition to a smoothie.
