Try this shortcut version of a dessert favorite, with biscuits standing in for the usual shortcake (and jazzed up with extra coconut).
1/2 cup flaked or shredded coconut
1/4 cup granulated sugar
1 (16.3 ounce) can Pillsbury® Grands!® refrigerated buttermilk biscuits
3 tablespoons butter or margarine, melted
1/4 cup butter or margarine
1/2 cup packed brown sugar
4 medium bananas, sliced
1 tablespoon light rum (or 1/2 teaspoon rum extract and 2 1/2 teaspoons water)
1 cup whipping cream
2 tablespoons packed brown sugar
Heat oven to 375 degrees 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 for 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool
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.
Prep time 40 Min | Total time 40 Min | Servings 8
Add some crunch to the shortcake by sprinkling the whipped topping with toasted
Add an extra 1 tablespoon rum to bananas for more flavor.
Nutrition information: 1 Serving Calories540 ( Calories from Fat260), Total
Fat29g (Saturated Fat17g, Trans Fat3 1/2g ), Cholesterol60mg Sodium700mg Total Carbohydrate64g
(Dietary Fiber2g Sugars37g ), Protein5g