Preheat the oven to 425° F

In a large mixing bowl, whisk together the flour and baking powder. Add in the cold butter and use a fork to work the mixture into small pebbles.Pour in 1 1/4 cup coconut cream and mix until a rough dough forms. It will be quite sticky.

Transfer the dough to a heavily floured work surface and dust with more flour. Use your palms to shape the dough into a 1 inch thick rectangle. Use a benchsracper or spatula to fold the dough over itself, dusting with flour underneath to prevent sticking. Reform the the rectangle and repeat this process 4 more times.

Once you have developed layers in the dough, use a sharp knife to cut the slab into squares. you should end up with about 10 squares. Place the squares on a floured baking sheet or tray and place in the fridge to chill while you make the fliing.

In a large bowl, combine all filling ingredients. Pour into a 10" skillet or 9x13 baking dish. Arrange the biscuits on top.

Whisk together 2 tbsp coconut milk and honey. Brush over biscuits and sprinkle generously with sugar. Bake for 25-30 minutes or until the bicuits are a deep golden brown and the filling is bubbling around the edges. Serve warm with vanilla ice cream or whipped cream.