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1
Chill bowl, beaters, cream and can of coconut milk
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2
Slice in half, or mash with the back of a fork, half of the berries. Toss with lime juice and sugar. Macerate. Set aside.
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3
Using a fine mesh sieve, drain liquid from coconut sludge. Beat coconut sludge, cream, sugar and coconut extract until stiff peaks form. Chill.
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4
Preheat oven to 425 degrees F.
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5
Place the flour, sugar, baking powder, salt and lime zest in the bowl of a food processor, and pulse a few times to whisk together.
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6
Add the butter and pulse a few times to cut in the butter. Small pebble-sized chunks are fine. Turn out to a large mixing bowl.
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7
Stir in the 1/2 cup of toasted coconut.
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8
In a measuring cup, mix the cream, vanilla and coconut extracts.
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9
Pour liquid into dry ingredients and fold wet into dry with a dinner fork. If too dry, add a smidge of cream. If too wet, add a sprinkling of flour.
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10
Turn dough out onto a floured board and gently flatten into a 6 or 7 inch circle. Cut into 8 triangles.
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11
Alternatively, cut the dough into whatever shape you like. I just happen to really like triangles.
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12
Place on a parchment-lined baking pan and bake for about 15 minutes, until golden brown.
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13
When biscuits are cool, gently cut through their equator. Generously spoon berries and sauce onto bottom piece. Plop some whipped cream on top of the berries. I like to top the cream with a spoonful of sauce, because it looks pretty when the sauce runs down the sides of the cream. Put the biscuit top on. Scatter some coconut flakes around.
