Try this shortcut version of a dessert favorite, with biscuits standing in for the usual shortcake (and jazzed up with extra coconut).
cup flaked or shredded coconut
cup granulated sugar
can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
tablespoons butter or margarine, melted
cup butter or margarine
cup packed brown sugar
medium bananas, sliced
tablespoon light rum (or 1/2 teaspoon rum extract and 2 1/2 teaspoons water)
cup whipping cream
tablespoons packed brown sugar
Heat oven to 375°F. In small bowl, mix coconut and granulated sugar.
Dip tops and sides of biscuits into melted butter, then into coconut mixture. On ungreased large cookie sheet, place biscuits, coconut sides up, 2 inches apart. Sprinkle any remaining coconut mixture over tops of biscuits.
Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.
Meanwhile, in 10-inch skillet, melt 1/4 cup butter over medium-high heat; stir in 1/2 cup brown sugar. Cook until brown sugar is dissolved, stirring occasionally. Remove from heat; fold in bananas and rum.
In medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form.
To serve, split warm biscuits. Fill and top with filling and whipped topping.
Add some crunch to the shortcake by sprinkling the whipped topping with toasted pecans.
Add an extra 1 tablespoon rum to bananas for more flavor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 3 1/2g
- 3 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.