When I was younger, my mom made this amazing dessert for a get together. It was a dessert pizza with a cookie crust, a cream cheese “sauce,” and fruit galore. It was delicious and I was in awe. This was pre-Pinterest and pre-internet (I’m definitely aging myself here 😉) so it wasn’t something I had seen before.
Fast-forward several years later and fruit pizzas are ALL over the internet. They make a beautiful, summery dessert and aren’t too difficult to make either. The problem is, I had a hard time finding a recipe that wasn’t chock-full of sugar and dairy.
So, naturally, I created my own! That’s the problem with food bloggers, we believe we can recreate anything! 😜 Now, if only I could do that with clothes…
I’m from Hawaii, so I’m infamous for wanting to put tropical twists on things. However, I currently live in Oklahoma, so unfortunately I don’t have easy access to a whole lotta tropical fruits. I used what I could find though and supplemented the rest with seasonal fruits.
I was able to take out the grain and dairy using one of my favorite ingredients: coconut! I used coconut flour for the crust and coconut cream for the “sauce.” I used the can of coconut cream from Trader Joe’s, which I love because it’s pretty much all cream and very little water (I only needed one can.) You can also use regular coconut milk, but there’s usually only a little cream and lots of water, so you may need a couple of cans to get enough cream for the topping.
Arrange the fruit however you want. I opted for more of an organic & scattered (a.k.a. lazy) look over the typical neat & orderly placement. I also topped the my pizza with edible flowers I bought from a nearby organic nursery, which sells pesticide-free plants. Just make sure your flowers are free of chemicals and safe for consumption before placing them on your food.
This dessert is pretty easy to make, gorgeous, and healthier too! If you give it a try, snap a pic and tag me and #wifemamafoodie on Instagram so I can see your creation! Enjoy!
- 1 cup Coconut Flour
- ¼ cup Arrowroot Starch
- ¼ teaspoon salt
- ¼ cup Maple Syrup or Honey
- ¼ cup Coconut Oil or grass-fed butter, melted
- 1 egg, or 2–3 tablespoons extra oil/butter for egg-free
- 3–4 tablespoons almond milk (or other milk of choice), just enough to hold together
- 2 teaspoons vanilla extract
- 1–1.5 cups coconut milk/cream (refrigerated until hardened, liquid drained. I used Trader Joe's Coconut Cream)
- 1–2 tablespoons maple syrup or honey (organic powdered sugar can also be used)
- Shortbread Crust
- Whipped Coconut Cream
- 3 cups fresh fruit of your choice (As shown, I used 1 peeled and sliced mango, ½ cup fresh pineapple, 2 peeled and sliced kiwi, 1.5 cups mixed raspberries, strawberries, blueberries, & blackberries)
- edible flowers, optional
- mint leaves, optional
- Preheat oven to 325F. Place coconut flour, arrowroot, and salt into a medium mixing bowl and stir together. Add maple syrup, coconut oil, egg, and vanilla and blend together. Spread mixture onto a 10 to 12-inch pizza pan lined with parchment paper and bake for 8-10 minutes or until a light golden brown. Remove and let cool completely before assembling the pizza.
- Make sure your can of coconut milk/cream has been refrigerated for at least several hours or until the cream and water have separated. Drain the water/liquid part of the can and use only the cold (hard) coconut cream. Place the hardened coconut cream into a mixing bowl, along with 1 tablespoon of honey or maple syrup (I like to use raw white honey thats a little more on the firm side to keep the whipped cream from becoming to liquid-y) and mix with a blender or whisk until fluffy. Add more sweetener as needed.
- Keep refrigerated until ready to use.
- Make sure crust is completely cooled before assembling. Spread coconut whipped cream over the top of the crust and begin topping with sliced fruit in whatever arrangement you like. Top with flowers or mint, if using. Keep refrigerated until serving. Makes about 8-10 slices/servings.