This is such a wonderful summer treat!  It is a tasty twist on a classic treat with layers of gluten free biscuits, coconut whipped cream, and strawberries.

Gluten Free Biscuits

Directions:

• 1 3/4 cup almond flour
• 3 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon of salt
• 2 tablespoons coconut milk
• 2 tablespoons coconut oil melted
• 1 tablespoon of lemon juice
• 1/2 teaspoon lemon zest
• 1 egg

Directions:

1. Preheat oven to 350 degrees
2. Mix almond flour, coconut flour, baking soda, and salt
3. Add in the rest of the ingredients, mix until dough forms
4. Shape and drop onto cookie sheet lined with parchment paper
5. Bake for 10 minutes or until bronze

Coconut Whip Cream

Ingredients:

• One can (13.6 oz) of unsweetened coconut milk (solid layer on top only)
• 1 tsp vanilla extract (optional)

Directions:

1. Place the can of coconut milk in the fridge for 4-8 hours.  (I often do overnight)
2. Use only the top solid layer of coconut milk for your whipped cream (save the rest for smoothies or baking)
3. Whip until desired consistency