Coconut Cranberry Shortcakes

1. 1

   In a large bowl, combine the flour, sugar, baking powder and salt. Stir in coconut milk just until moistened.

2. 2

   Drop by 1/3 cupfuls 1 in. apart onto a greased

3. 3

   . Bake at 400u00b0 for 15-20 minutes or until lightly browned.

4. 4

   For topping, in a large saucepan, combine the cranberries, sugar, coconut milk and cranberry juice. Cook over medium heat until the berries pop, about 15 minutes.

5. 5

   Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with half of cranberry mixture. Add tops and remaining cranberry mixture. Garnish with whipped cream, coconut and mint if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.