Place both types of flour, coconut, baking powder, baking soda, salt and sugar in the bowl of a stand mixer with a paddle attachment. Mix until combined. If the coconut oil is hard, microwave it for a few seconds until it’s just softened to a liquid. Pour the oil into the bowl and beat for a few seconds until just combined. Pour in the yogurt and beat until the mixture just comes together (do not overmix).
Turn the dough out onto a cutting board and gently knead a few times to bring it together (kneading too much will cause the dough to toughen). Pat it into a rectangle, approximately 10x8 inches, about 1-inch thick. Cut the dough into 12 biscuits. Place the biscuits on a baking sheet lined with a silicone liner and transfer to the oven. Bake 12-14 minutes until lightly browned. Remove from oven and cool.
Meanwhile, macerate the berries by mixing them with the lemon juice and sugar in a bowl. Let them rest and release their juices while preparing the rest of the dish.
To make the Vanilla Greek Yogurt Cream, place the yogurt, cream, and sugar together in the bowl of a stand mixer with a whisk attachment. Whisk on high speed until soft peaks forms.
To assemble the shortcakes, slice each biscuit in half. Spoon some berries along with their juices on the bottom of each biscuit and top with a dollop of vanilla yogurt cream. Place the top of the biscuit on top. Garnish with fresh mint leaves, if desired.
* You want to use finely shredded coconut in this dish so if you can only find larger, flaked coconut, give it a quick whir in the blender or food processor first.
Mixed Berry Coconut Shortcakes with Vanilla Greek Yogurt Cream
Amount Per Serving
Calories 281Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 11.3g57%
Total Carbohydrates 33.8g11%
Dietary Fiber 3.2g13%
* Percent Daily Values are based on a 2000 calorie diet.