Kelsey’s Vegan, Semi-Healthy, Coconut Fruit Pizza
- 1 cup soy-free Earth Balance (or other dairy-free margarine)
- 1 cup sucanat, milled* (or brown sugar)
- 1 flax egg (1 T flaxseed, ground VERY well, mixed with 3 T water)
- 1 tablespoon vanilla extract
- 3 cups + 1/4 cup unbleached, all-purpose flour (Wheat flour doesn’t work!)
- 2 teaspoons baking powder
- 1/2 tsp salt
*Milling (grinding) the sucanat is completely optional, but I would recommend it. Sucanat has a much larger granule than sugar, making it harder to dissolve. If you look closely at the last cookie pictures, you can see little sucanat bits in them. Measure 1 cup of sucanat and pour it in the blender, then turn your blender on high for a few moments. Don’t let it get too hot.
Cream Earth Balance and milled sucanat in a mixing bowl until thick and creamy. Add prepared flax egg and vanilla extract, then mix once more. Sift flour, baking powder and salt in, then stir till you have a soft dough. Add additional 1/4 cup flour if the dough is too wet; if not, leave it out.
Roll dough out in a rectangle on a lightly greased cookie sheet so it’s fairly thin, about 1/4 inch thick. Watch for breaks in the crust and close them up. Bake in a 350 degree oven for 7 minutes, watching closely. Remove pan from oven and let cool completely. It may not look done, but it will continue to cook and get crispy while cooling. Place pan in fridge for a few hours to ensure that it is completely cool before frosting.
Sweet Cream Filling:
(Adapted from my Coconut Cream recipe)
- 2 cans (14 oz) full-fat coconut milk
- 4 tablespoons sucanat, or to taste*
- 1 tsp vanilla extract
- dash of sea salt
- optional: cinnamon (I didn’t use it)
*Remember that you don’t want your filling/frosting to be TOO sweet. It’s going to be on top of a sugar cookie and will be topped with fruit, so keep that in mind. 4 tablespoons of sucanat/sugar seemed to work well for me, but adjust it as you see fit. Also, feel free to use stevia, brown sugar, agave, honey, etc.
Place cans of coconut milk in the fridge and let sit overnight. In the morning, open the cans and spoon out the thick layer of cream that has risen to the top. It should kinda look like this:
Spoon the cream into a mixing bowl, being careful to avoid the liquid in the can as much as possible. DO NOT TOSS THE LIQUID. Pour it into a tupperware container and keep in the fridge for later. You will need it. Whip the cream with an electric beater for a few moments until thick and fluffy. Add the vanilla extract, sucanat (milled, if desired), sea salt and optional cinnamon. Whip once more. Place in the fridge to solidify for 2-3 hours. I’m not sure exactly how long it takes, but keep checking on it. Once the cream is sufficiently thick and solidifed, slowly blend in 2 tablespoons of the reserved coconut liquid. This is necessary to make the cream stretch farther and to make it more spreadable. Now you’re ready to frost!
Remove the chilled cookie crust from the fridge and spread the cream filling on. Go right up to the edges. Slice whatever fruit you’d like and place it on in a semi-pretty manner. I used strawberries, kiwis and bananas, but berries, oranges, fresh pineapple, mango, cherries, peaches and grapes would work well, too.
Slice, serve and enjoy!