Take a tropical retreat without leaving the house!
Looking for a way to serve up breezy, island flavors at your next BBQ or luau? Then try these pretty Piña Colada Shortcake Stacks for an impressive dessert that’s not only easy to make but delicious too!
Here’s how to make the shortcakes:
Gather your ingredients and set the oven to 425. Spread half of the coconut on an ungreased pan. Bake 3 to 4 minutes and stir occasionally until golden brown. Transfer to a rack and cool completely.
In a medium bowl, combine Bisquick, remaining coconut, sugar, milk and butter until a soft dough forms. Dust your counter with flour and knead 8 to 10 times.
Roll out dough to half an inch. Flour a 3-inch round cookie cutter and cut 6 rounds. Place 2 inches apart on ungreased large cookie sheet and bake 10 to 12 minutes, until golden brown.
For the fruit we used mango, pineapple, kiwi and raspberries, but feel free to use almost any tropical fruit and berry combination you want. Dice up three cups of the fruit except the raspberries. A quick make-ahead tip is to cut and refrigerate the fruit up to 2 hours before assembling.
Transfer shortcakes to cooling rack and cool completely. In the meantime, in a medium bowl, fold the yogurt into the whipped topping until well blended.
Split open the warm shortcakes and spoon the whipped topping and fruit on the bottoms of each shortcake. Replace the shortcake top and add the remaining whipped topping and fruit. Then sprinkle with toasted coconut. Garnish with some edible flowers for extra tropical flair!
Even if that trip to the Caribbean isn’t in the cards this year, these fruity, floral treats will transport you to the tropics with just one bite!