Sunday, August 30, 2009

Blueberry and Coconut Cream Volcanoes

1 (12-oz.) Golden Layers Butter Tastin Refrigerated Biscuits
1 cup coconut

1 teaspoon lime zest
2 cups blueberries, divided
¼ cup sugar, divided
1 ½ oz. cream cheese, softened and divided

1/3 cup coconut milk
3 tablespoons powdered Sugar
3 oz. whipped topping, thawed

Heat oven to 400º F. In small bowl, place coconut; set aside. In another small bowl, combine lime zest, blueberries, and 2 tablespoons granulated sugar; set aside. In another small bowl, combine cream cheese and 2 tablespoons granulated sugar. Divide cream mixture into 5 flat disks; set aside.
On work surface spread each biscuit into a 4 ½ inch round circle. Place a cream cheese disk in the center of 5 of the biscuits. Reserving 1/3 cup, divide the blueberry mixture between the biscuits with the cream cheese disk’s. Place a 4 ½ inch plain biscuit on top of each filled biscuit. Press edges with a fork to seal. Dip each biscuit side into coconut. Place on an ungreased baking pan. Prick tops of each with a fork. Bake at 400º F. for 12-15 minutes or until golden brown. Let cool on a wire rack.
Meanwhile, in medium bowl, combine coconut milk and powdered sugar. Fold in whipped topping; set aside.
Serve each blueberry volcano with a generous serving of coconut cream and some of the reserved blueberries. Serve warm.

Yield: 5 servings (1 volcano per serving)

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