Hello friends! Is it starting to feel a little summery where you’re at yet? We’ve had some gorgeous sunshine going on the past few days, and the next few days it’s even supposed to get up to the 80s! I’m pretty stoked on that. The change of seasons always gives me different cravings, based on how warm it is and what fruits and veggies are coming into season. Seeing beautiful ripe cherries at the store with my other fave fruits get me pretty excited for summer!
This fruit pizza is a pretty fab dessert for summer: not too sweet, eaten cold, lots of fresh fruit, whipped coconut cream, and a slightly chocolatey, buttery crust.
If you’d like, you can also make this into lil fruit pizza bites: After letting your crust cool, simply cut out bites using a cookie cutter or biscuit cutter, or even a wide glass. Then, top each pizza as desired.
- ½ cup grass-fed butter or coconut oil
- ¼ cup agave nectar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup coconut flour
- 2 tablespoons cocoa powder
- 1 14.5 oz can coconut milk, chilled overnight
- 1 tablespoon agave nectar
- 2 teaspoons vanilla extract/paste/powder (see notes)
- 2 teaspoons tapioca starch
- Fruit (berries, kiwis, banana, sliced apples, pomegranite aerils, etc)
- Nut butter
- Shaved chocolate
- Coconut flakes
- Preheat oven to 400° F. Line a cookie sheet with foil and lightly grease with coconut oil.
- In a medium saucepan, melt butter or coconut oil over low heat until melted. Remove from heat, and stir in agave nectar and vanilla extract. Add eggs and beat well until smooth.
- In a medium bowl, combine coconut flour and cocoa powder.
- Add butter mixture to flour mixture, stir well to combine.
- Pour mixture onto prepared cookie sheet, forming a long, free-form pizza crust. Use a spatula to spread across the pan, about ½" thick.
- Bake for 10 minutes, remove from oven, and set aside to cool. You may put the crust in the freezer to cool quickly.
- Skim the coconut cream from top half of the chilled coconut milk can. Place coconut cream, agave nectar, vanilla, and tapioca starch in food processor. Pulse until combined, scraping down sides as needed.
- Put coconut whipped cream in the fridge for at least 30 minutes to thicken.
- Scoop coconut whipped cream onto pizza crust and spread to cover crust. You may not use all the coconut whipped cream, depending on how thick you'd like it.
- Slice fruits if needed and assemble over coconut whipped cream. Add additional toppings, like shaved chocolate or coconut flakes overtop fruit. If desired, drizzle pizza with almond or cashew butter. Enjoy!
The tapioca starch in the coconut whipped cream is very necessary, as it keeps it thicker and from getting too watery. If the cream is too watery your crust will get soggy! You can substitute it for cornstarch if you aren't eating Paleo.
What will you top your fruit pizza with?