Strawberry-Raspberry Shortcake

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September 7, 2016

Recipe by Healthy Julie

  • Cook: 15 mins


1 12oz package brown rice mochi

1 lb strawberries

6 oz raspberries

¼ cup water

1 Tbl coconut sugar (plus more for garnish/dusting)

2 tsp orange zest

2 cans 365 coconut milk (full fat, refrigerated)

1 Tbl maple syrup

1 tsp vanilla

fresh mint for garnish


1Preheat oven to 450F.

2Slice mochi into 3"- 4" squares. Bake 8-10 minutes until they are puffed up and golden brown.

3In a saucepan, add the water and coconut sugar and bring to a boil. Add the berries and keep at a high boil for 10 minutes (or until the liquid is reduced in half). Add orange zest and cook for 1 more minute for the oils to properly infuse. Set the berry coulis to the side to cool a bit.

4While berries are cooking, make the coconut whipped cream. Open the cans and scoop out the solid cream (reserving the liquid for later use in smoothies etc.). Place the cream in a mixing bowl with maple syrup and vanilla extract. Whip with an electric mixer for 30 seconds - 1 minute or until you get a light fluffy whip texture.

5Assemble the shortcake. Take one fluffed mochi square, top with berry coulis, and whipped cream. Place another mochi square on top and add another layer of berry coulis, and whipped cream. Top with fresh mint and sprinkle with coconut sugar crystals.


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