solid portion from 1 can of chilled full-fat coconut milk
1 tablespoon honey
1/2 teaspoon vanilla extract
For the Skillet Biscuits
Whisk the dry ingredients together until they’re well incorporated and all clumps are broken up.
Whisk the wet ingredients together and then add them to the dry. Stir until the mixture is even.
Grease two 6” oval skillets with the coconut oil.
Using a #40 scoop (or just a big spoon that equals about 2 tablespoons), drop balls of the dough into the greased skillets. You should get about 7 drop biscuits for each dish. Sprinkle the top of the biscuits evenly with the coconut sugar.
Bake at 350 F for 20-22 minutes, or until a toothpick comes out clean.
Let cool then top with the strawberries and coconut whipped cream.
For the Macerated Strawberries
In a large bowl, mix the strawberries with the coconut sugar and lemon juice.
Set covered in the refrigerator for at least 30 minutes before serving.
For the Coconut Whipped Cream
Add the hardened coconut cream from the can of full-fat coconut milk to a chilled mixing bowl with the honey and vanilla extract. Beat on high for 5-7 minutes, or until stiff peaks form.
Store in the refrigerator until just before serving.