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1
Heat oven to 375F Have ready a large cookie sheet and a 3 inch star cutter.
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2
(If you don't have a star cutter, use can use a round cutter).
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3
Process coconut and sugar in a food processor until coconut is finely chopped.
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4
Mix together the flour and the baking powder in a medium bowl.
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5
With a pastry blender, cut in the butter until mixture resembles coarse crumbs.
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6
Pour 1/2 c of the lite coconut milk in with the mixture and stir with a spoon until mixture clumps together and is slightly sticky, adding more liquid, a little at a time, if necessary (up to the 2/3 cup in total).
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7
(Note: You can mix the shortcake dough in a processor too.
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8
Process the dry ingredients briefly to mix and then scatter butter over top and pulse until mixture resembles coarse crumbs.
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9
With motor running, add coconut milk and process just until mixture leaves sides of bowl.
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10
Remove blades and then dough.
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11
).
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12
Place dough on a floured work surface; flour top.
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13
Pat to a little more than 3/4 inch thickness.
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14
Dipping cutter into flour for each, cut as many forms as possible from dough; then gently pat scraps together, fold over once, press dough out to 3/4 inches and cut as many more forms as possible from that.
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15
Repeat until you have 8 forms.
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16
Place forms 2 inches apart on an ungreased cooke sheet.
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17
Brush top lightly with the 1 tbls of reserved coconut milk, then sprinkle with coarse or granulated sugar.
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18
Bake 12 minutes or until slightly puffed, bottoms are brown and tops are pale gold.
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19
Gently slide cakes onto a wire rack and cool completely.
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20
Shortly before serving, split shortcakes in half (using a serrated knife and gentle sawing motion makes it easier and less likely to tear the shortcake).
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21
Fill with berries and top with whipped cream and sprinkle with toasted coconut.
