Coconut Shortcakes with Lime Curd & Mixed Berry-Lime Compote - Rachael Ray Every Day

    Coconut Shortcakes with Lime Curd & Mixed Berry-Lime Compote

    Here’s a bright idea: Add zest to your cooking with citrus.
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    coconut shortcake lime curd mixed berry

    Recipe by Sarah Tenaglia

    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    Lime Curd & Mixed Berry-Lime Compote

    • 6 large limes
    • 2/3 cup sugar
    • 4 large egg yolks
    • 5 tbsp. unsalted butter, cut into 1/2-inch pieces
    • 2 cups frozen mixed berries, such as raspberries, blackberries and blueberries

    Biscuits

    • 1 1/2 cups flour
    • 1/2 cup sugar
    • 2 1/2 tsp. baking powder
    • 1/2 tsp. kosher salt
    • 3/4 cup plus 2 tbsp. sweetened shredded coconut
    • 1 stick chilled unsalted butter, cut into 1/2-inch pieces
    • 6–7 tbsp. chilled canned coconut milk
    • 3/4 cup chilled heavy cream, whipped to soft peaks

    Preparation

    1.  For the lime curd, grate enough lime zest to yield 2 tbsp. plus 1 tsp. zest. Squeeze enough juice from the limes to yield 7 tbsp. In a small saucepan, add 6 tbsp. lime juice, 1/3 cup sugar, the egg yolks and butter. Cook over medium, whisking constantly, until the curd thickens and boils, about 4 minutes. Transfer the curd to a bowl; mix in 2 tbsp. lime zest. Cover and chill until cold, at least 4 hours or overnight.

    2. In a medium bowl, toss the frozen berries with 1/3 cup sugar, 1 tsp. lime zest and 1 tbsp. juice. Refrigerate until the berries are just thawed but still hold their shape, 2 to 3 hours.

    3. For the biscuits, position a rack in the upper third of the oven; preheat to 350°. In a large bowl, mix the flour, sugar, baking powder and salt with 3/4 cup coconut. Using your fingertips, rub the butter into the flour until the mixture resembles a coarse meal. Stir in just enough coconut milk to form a moist dough. Divide the dough into 4 equal pieces and shape into 3-inch rounds. Arrange on a baking sheet, spacing evenly apart. Sprinkle the biscuits with the remaining 2 tbsp. coconut. Bake until the biscuits are golden-brown on the bottom and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool.

    4. Using a serrated knife, halve the biscuits horizontally. Spoon the berry compote onto the bottom half, then top with the lime curd, whipped cream and biscuit top.