Coconut Crust Fruit Pizza Recipe 445 Recipes

COCONUT CRUST

Coconut Crust image

This makes for a different type of pie.

Provided by Carol

Categories Desserts Crisps and Crumbles Recipes

Yield 8

Number Of Ingredients 2

Ingredients

1 ½ cups flaked coconut
3 tablespoons butter

Steps:

Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 7.2 g, Cholesterol 11.4 mg, Fat 8.2 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 6.4 g, Sodium 70.2 mg, Sugar 5.1 g

COCONUT BERRY PIZZA

Coconut Berry Pizza image

This recipe makes a great breakfast dish or eye-catching appetizer, as well as a scrumptious dessert for parties and picnics. I've made it so many times and always receive lots of compliments! -Joan Warner Carr, Kingwood, West Virginia

Provided by Taste of Home

Categories Appetizers Desserts

Time 25m

Yield 16 servings.

Number Of Ingredients 9

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 tablespoons seedless raspberry jam
1 carton (8 ounces) frozen whipped topping, thawed
4 medium kiwifruit, peeled and sliced
1-1/3 cups sliced fresh strawberries
1-1/3 cups each fresh raspberries, blueberries and blackberries
1/2 cup sweetened shredded coconut, toasted

Steps:

Unroll crescent dough and place in a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan; seal seams. Bake at 375° for 15-20 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a small bowl, beat the cream cheese, confectioners' sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving.

Nutrition Facts :

COCONUT CRUST FRUIT "PIZZA" RECIPE - (4.4/5)

Coconut Crust Fruit

Provided by aerin8

Number Of Ingredients 8

Ingredients

CRUST INGREDIENTS:
1 c. unsweetened coconut
1/2 c. chopped almonds
1/3 c. Splenda (or equivalent liquid sweetener)
2 1/2 T. low carb bake mix or almond flour (or 1 T. coconut flour)
2 egg whites lightly beaten with a whisk until frothy
1 tsp. almond extract
TOPPING INGREDIENTS: 1 c. heavy cream, 1T. s/f syrup like DaVinci or Torani and 1 pt. fruit

Steps:

DIRECTIONS: Line a pizza pan with foil. Grease with butter a 9-10″ circle. Combine all crust ingredients in a bowl and stir well. Using fingers, spread and press firmly the coconut crust mixture into a 9-10″ circle on a greased sheet pan. Bake at 325º for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight. The day you want to serve, place crust on flat cake plate. Whip cream with a splash of vanilla and sweetener of your choice (I like coconut or vanilla DaVinci sugar free syrup). I always add a dusting of glucomannan powder to my whipped cream when I need it to "firm it up" for things like this, but this is not absolutely necessary if you don't have any. Spread whipped cream evenly over coconut crust and top with raspberries, sliced strawberries or if on the fruit rung of OWL, this is good with thinly sliced peaches. Chill for an hour and then cut into 8 wedges and serve. NUTRITIONAL INFO: Serves 8, each serving (using strawberries) contains: 273 calories 25 g fat 12 g carbs 5.1 g fiber 6.9 g NET CARBS 5 g protein 43 mg sodium

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