Strawberry Coconut Biscuits Recipe – Easy Gluten-Free Baking

Last Updated on 2 months by Neha Deshmukh

Strawberry Coconut Biscuits Recipe – Easy Gluten-Free Baking

Hey everyone! I’m so excited to share this recipe with you – Strawberry Coconut Biscuits. They’re a little slice of sunshine, perfect for a weekend brunch or a sweet treat with your evening chai. I first made these when I was craving something a little different, a bit lighter than traditional biscuits, and these absolutely hit the spot. They’re surprisingly easy to make, even if you’re new to gluten-free baking. Let’s get started!

Why You’ll Love This Recipe

These biscuits are a delightful twist on a classic. They’re wonderfully light and fluffy thanks to the coconut flour, and the fresh strawberries add a burst of sweetness. Plus, they’re gluten-free, making them a great option for those with dietary restrictions. Honestly, even if you don’t need to avoid gluten, you’ll love how delicate and flavorful these are!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 pound strawberries
• 2 tablespoons coconut sugar
• ?? cup coconut flour (about 120g)
• ?? teaspoon baking soda (about 2.5g)
• ?? cup melted ghee or grassfed butter (about 115g)
• 4 large eggs
• Whipped Coconut Cream (for topping)

Ingredient Notes

Let’s talk about a few key ingredients and how to get the best results:

Coconut Flour: A Guide to Baking with This Gluten-Free Alternative

Coconut flour is super absorbent, so it’s different than regular wheat flour. Don’t try to substitute it 1:1! It creates a lovely, tender crumb, but you need to balance it with enough liquid. We’re using eggs and ghee to help with that.

Ghee vs. Butter: Flavor and Health Benefits

I love using ghee in this recipe – it adds a beautiful nutty flavor. But grassfed butter works wonderfully too! Ghee is clarified butter, meaning the milk solids have been removed, making it lactose-free and giving it a higher smoke point. It’s a staple in many Indian kitchens for a reason!

Coconut Sugar: Natural Sweetness and Caramel Notes

Coconut sugar is a fantastic alternative to refined sugar. It has a lower glycemic index and adds a subtle caramel-like flavor that complements the strawberries beautifully. You can use other sugars, but the flavor profile will change slightly.

Strawberries: Selecting the Best for Flavor

Look for bright red, firm strawberries that smell sweet. Local, in-season berries are always best! If you can’t find perfect strawberries, don’t worry – macerating them (we’ll get to that!) helps to bring out their natural sweetness.

Whipped Coconut Cream: A Dairy-Free Delight

Whipped coconut cream is the perfect dairy-free topping. Make sure to chill your can of full-fat coconut milk overnight, then scoop out the thick cream from the top. You can sweeten it with a little vanilla extract or a touch more coconut sugar if you like.

Step-By-Step Instructions

Alright, let’s bake!

1. First, let’s get those strawberries ready. In a bowl, combine the sliced strawberries and coconut sugar. Give it a gentle mix, then pop it in the fridge for about 30 minutes. This process, called macerating, helps the strawberries release their juices and become extra flavorful.
2. Preheat your oven to 350°F (175°C). While the oven heats up, grab a mixing bowl and whisk together the coconut flour and baking soda.
3. Now, pour in the melted ghee (or butter) and mix with an electric hand mixer until everything is nicely combined. It should resemble coarse crumbs.
4. Add the eggs one at a time, mixing well after each addition. Keep mixing until a smooth dough forms. It will be a little sticky, and that’s okay!
5. Using a cookie scoop (or a spoon), portion the dough onto a greased baking sheet. I like to space them about 2 inches apart. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the biscuits cool completely on a wire rack. Once cooled, carefully slice each biscuit in half.
7. Time for the fun part! Layer the bottom half of each biscuit with the macerated strawberries and a spoonful of their delicious juices.
8. Top with a generous dollop of whipped coconut cream, then gently place the biscuit top over the cream. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned along the way to help you make the best Strawberry Coconut Biscuits:

Achieving the Perfect Biscuit Texture

Don’t overmix the dough! Overmixing can develop the coconut flour too much, resulting in tough biscuits.

Macerating Strawberries for Maximum Flavor

Don’t skip the macerating step! It really makes a difference in the flavor of the strawberries.

Working with Coconut Flour

Coconut flour can be tricky. If your dough seems too dry, add a tablespoon of water at a time until it comes together.

Preventing Biscuits from Spreading

Chilling the dough for 15-20 minutes before baking can help prevent the biscuits from spreading too much.

Variations

Want to switch things up? Here are a few ideas:

Vegan Strawberry Coconut Biscuits

Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).

Lower Sugar Option

Reduce the coconut sugar to 1 tablespoon, or use a sugar-free sweetener.

Spice Level: Adding a Hint of Cardamom or Cinnamon

Add ¼ teaspoon of ground cardamom or cinnamon to the dry ingredients for a warm, aromatic flavor. My grandmother always added a touch of cardamom to her biscuits!

Festival Adaptations: Perfect for Brunch or Tea Time

These are lovely for Diwali or Eid gatherings. You could even add a sprinkle of chopped pistachios on top for a festive touch.

Serving Suggestions

These biscuits are best enjoyed fresh! They’re wonderful with a cup of masala chai or a glass of cold milk. They also make a lovely addition to a brunch spread.

Storage Instructions

Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days. They’re best enjoyed within the first day, though, as they tend to lose their crispness.

FAQs

Let’s answer some common questions:

Can I use almond flour instead of coconut flour?

You can, but the texture will be different. Almond flour is less absorbent, so you’ll need to adjust the liquid. I recommend starting with ¾ cup almond flour and adding liquid as needed.

How can I make these biscuits ahead of time?

You can bake the biscuits ahead of time and store them in an airtight container. Assemble them with the strawberries and cream just before serving.

What’s the best way to store leftover strawberries?

Store leftover strawberries in an airtight container in the refrigerator. They’re best used within a day or two.

Can I freeze these biscuits after they’re assembled?

I don’t recommend freezing them after they’re assembled, as the strawberries and cream will become soggy. However, you can freeze the baked biscuits (without the filling) for up to 2 months.

What can I substitute for ghee if I don’t have any?

You can use melted coconut oil or vegetable oil as a substitute for ghee, but the flavor will be slightly different.