Get ready to elevate your dessert game with this Tropical Coconut Fruit Pizza! Combining the sweet and tart flavors of summer fruits with a crunchy coconut crust, this recipe is perfect for those who crave something refreshing and unique.
Let’s dive into what makes this tropical delight come together so beautifully. Starting with the base, sweetened shredded coconut and flour create a crispy, flavorful crust that’s a step up from your usual pastry. Butter adds that rich, melt-in-your-mouth texture you love in a good crust, while a touch of granulated sugar sweetens the deal just right. A dash of vanilla extract gives the crust a fragrant boost.
The coconut yogurt and honey combine to form a creamy, slightly tangy spread that complements the fruit perfectly. As for the toppings, fresh slices of mango, kiwis, and juicy pineapple chunks bring vibrant color and flavor. A sprinkle of toasted coconut flakes and a few mint leaves make for a beautiful, finishing touch.
This Tropical Coconut Fruit Pizza pairs wonderfully with a chilled glass of iced tea or a light, fruity cocktail like a Pina Colada. It also makes a delightful addition to a brunch spread, served alongside savory options like quiches or a fresh salad.
First things first, let’s preheat that oven to 350°F (175°C). While it’s warming up, grab a mixing bowl and combine your shredded coconut, flour, butter, sugar, and vanilla. Use a spoon, or your hands if you don’t mind getting a bit messy, to mix until a dough forms.
Next, press this dough evenly into a greased 12-inch pizza pan. You want it to cover the base like a typical pizza crust would. Once you’ve got that sorted, pop it in the oven for about 15-18 minutes until it turns a lovely golden brown. This is a great time to enjoy a cup of tea while your kitchen fills with that warm, toasty aroma. Let the crust cool completely once it’s out of the oven.
In a small bowl, mix together the coconut yogurt and honey. Spread this mixture over your cooled crust, creating an even layer. Now comes the fun part—arranging your mango, kiwi, and pineapple slices on top. There’s no right or wrong way to do this; just have fun and create a colorful pattern that pleases your eye.
Finish it off by sprinkling the toasted coconut flakes over the top and adding a few mint leaves for a pop of color and fresh aroma. Slice it up and serve immediately, or pop it in the fridge until you’re ready to enjoy.
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