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Coconut Milk Biscuits

AuthorMaria
[cooked-sharing]
Coconut Milk Biscuits
Yields1 Serving
 2 ½ cups coconut milk
 1 ¼ cups whole wheat flour
 2 cups unsweetened shredded coconut
 1 tsp salt
 1 tsp baking soda
 ½ cup dried cranberries (optional)
1

Preheat oven to 375°F.

2

Add all ingredients (except cranberries) in order to a mixing bowl. (I found it helpful to pause and whisk after adding the coconut milk because I use the full fat version, which tends to separate in the can. Then proceed with the remaining ingredients.)

3

Stir to combine. Batter will be thick and doughy. (If using, fold in cranberries.)

4

Spoon batter into prepared muffin cups. Bake for 30 minutes, or until golden brown and crusty on top. Enjoy!

Ingredients

 2 ½ cups coconut milk
 1 ¼ cups whole wheat flour
 2 cups unsweetened shredded coconut
 1 tsp salt
 1 tsp baking soda
 ½ cup dried cranberries (optional)

Directions

1

Preheat oven to 375°F.

2

Add all ingredients (except cranberries) in order to a mixing bowl. (I found it helpful to pause and whisk after adding the coconut milk because I use the full fat version, which tends to separate in the can. Then proceed with the remaining ingredients.)

3

Stir to combine. Batter will be thick and doughy. (If using, fold in cranberries.)

4

Spoon batter into prepared muffin cups. Bake for 30 minutes, or until golden brown and crusty on top. Enjoy!

Coconut Milk Biscuits

This Post Has 2 Comments

    1. Hi! I have not tried substituting oat or buckwheat flour in this particular recipe but I bake with both of those all the time, with good results. I think the buckwheat flour would work better than oat in this case. Please post again if you give it a try to let me know how they turn out! 🙂

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