2 1/4 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
5 tbsp. butter, cut in pieces
1 c. coconut milk
1 c. sweet coconut, toasted and grated
1/2 c. dried papaya, chopped
2 tbsp. butter, melted

Sift the dry ingredients. Add butter and gently blend. Add coconut milk and coconut, removing 3 tablespoons for topping and add papaya. Stir together adding additional milk if necessary. Knead lightly for 30 seconds and roll to 3/4-inch. With a cutter, punch out 2-inch rounds. Place on a lightly buttered sheet and brush top of biscuits with butter and top with reserved coconut. Bake in a preheated 450°F oven for 12 to 15 minutes.