Christina's Tropical Strawberry Shortcakes

adapted Our Best Bites and Throwdown with Bobby Flay

1 recipe Basic Baked Scones

4 C sliced fresh strawberries
½ C white sugar
4 T fresh-squeezed lime juice (about 2 limes)

Coconut Whipped Cream (from Throwdown)

1 1/2 cups cold heavy cream
1/4 cup coconut milk
2 tablespoons confectioners' sugar or granulated sugar
1/2 teaspoon pure vanilla extract

¾ C toasted coconut

Mix sliced strawberries, sugar, and lime juice. Stir well and set aside. Stir occasionally over about 15 minutes. You want the sugar to dissolve and form a light syrup.

For the coconut whipped cream combine the heavy cream, coconut milk, sugar and vanilla in a stand mixer and mix until soft peaks form.

Split scones in half (or slice angel food or pound cake) and layer on strawberry-lime mixture. Include some of the syrup. Place top half of scone on top and top with a generous dollop of the coconut whipped cream. Finally sprinkle with toasted coconut.

I also drizzled some sweetened condensed milk on the scones (underneath the whipped cream) and it was an awesome addition.

Christina's Strawberry Coulis

from Smitten Kitchen

2 cups quartered hulled strawberries (about 12 ounces)
1/4 cup water
3 tablespoons sugar
1 tablespoon fresh lemon juice

Combine strawberries, water, sugar and lemon juice in blender. Purée until very smooth. Cover and refrigerate until cold. Coulis can be prepared one day ahead.

Christina's Asian Tropical Fruit Salad

from Steamy Kitchen

One can rambutan, lychee or longan, drained
1/2 fresh pineapple, cut into chunks
1 mango, cut into chunks
2 kiwi fruits, cut into small chunks
1 pint strawberries
juice of ½ lime (optional)
fresh mint leaves, julienned (optional)

In a large bowl, combine all of the ingredients and toss.

Christina's Fruit Salsa with Cinnamon-Sugar Chips

Fruit Salsa with Cinnamon Chips - Our Best Bites

Choose your fruit based on color so it will be pretty.

Red: Strawberries, raspberries or pomegranate seeds could work.
Orange: Mango, peaches or nectarines.
Yellow: Pineapple, either fresh or canned.
Green: Kiwi or honeydew.
Blue: Blueberries. The original recipe also said blackberries, but I tried that and didn't like it.

If you are using any type of berries, you'll want to stir them in at the last minute so they don't dye the whole salsa.

If you want to add sweetener, you can add honey or sugar (white or brown), but I thought that the fruit with the cinnamon chips was sweet enough. You can also add extras like lime juice, coconut, mint or cinnamon. I think I added a little cinnamon and lime and I liked it.

Baked Cinnamon Chips

Flour Tortillas
Melted Butter
Cinnamon Sugar

Preheat oven to 350.

Lightly brush one side of each tortilla with melted butter. You could use cooking spray instead of butter.Then sprinkle on some cinnamon sugar.

Use a pizza cutter to cut those tortillas into wedges.

Place them on an ungreased baking sheet and bake them in the oven for about 10 minutes. You'll see them crisp up. Watch for the edges to turn up.
Remove from oven and let cool.