Coconut Berry Pizza Recipes

COCONUT BERRY PIZZA

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.

FRUIT PIZZA WITH SUMMER BERRIES

Steps:

• For the pizza dough: Whisk together the flour, baking powder and salt in a medium bowl.
• Beat together the sugar and butter on medium-low speed in a stand mixer fitted with a paddle attachment until light and creamy. Beat in the lemon zest, vanilla and egg. Increase the speed to medium and add the flour mixture in 2 batches, scraping down the sides of the bowl as necessary, and beat until just incorporated.
• Divide the dough in half and pat each piece into a disk. Wrap separately with plastic wrap and freeze for 45 minutes.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment and dust it with flour. Roll one of the discs into a round that is approximately 1/4 inch thick and 6 1/2 inches across. Put a plate or inverted bowl of a similar size on top of the dough and cut off any excess dough to create a clean edge. Transfer to a lightly-floured work surface.
• Dust the baking sheet again with flour and repeat with the second disc. Brush off the baking sheet and arrange the 2 dough rounds on it. Bake until lightly browned around the edges, about 15 minutes. Cool completely on the baking sheet.
• Meanwhile, make the frosting: Beat together the cream cheese, yogurt and honey on medium speed in a stand mixer fitted with a paddle attachment until thick and smooth. Mash the blackberries in a small bowl. Strain through a fine mesh sieve; you should have about 2 tablespoons of juice (see Cook's Note). Add the juice to the cream cheese mixture and beat until the frosting is purple with no white streaks. Frost the 2 cooled "pizza" rounds. Refrigerate until ready to serve.
• Decorate each pizza with blueberries, raspberries and blackberries. Sprinkle each with coconut. Slice each pizza into 4 pieces.

COCONUT AND BERRY FRENCH TOAST BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a small baking dish with cooking spray.
• Whisk eggs, milk, vanilla, and cinnamon together in a bowl.
• Cut bread slices into squares and place in the prepared baking dish. Pour egg mixture over top, making sure all bread is soaked. Sprinkle berries and coconut on top.
• Bake in the preheated oven until egg mixture is set, 15 to 30 minutes; check often to make sure coconut doesn't burn.

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

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

BRUNCH BERRY PIZZA

Steps:

• In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12-in. pizza pan. Bake at 350° for 12-14 minutes or until crust is set and edges are lightly browned. , Meanwhile, in a bowl, beat cream cheese, egg and sugar until smooth. Spread over crust. Bake 8-10 minutes longer or until set. Cool to room temperature., For topping, process mixed berries and sugar in a blender or food processor until blended. In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set mixture aside to cool, stirring frequently., Spread berry mixture over the cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours before slicing.