Rainbow Fruit Pizza with Coconut Whipped Cream

Hi again Nosh + Nourish Readers! Joy here from Lunches + Littles with another fun and colorful recipe to share with you today, and this one is such a treat. No, really… a treat!

So here's the deal: I love pizza.

I also love color.

And, I love all sorts of fresh fruit.

So, this Rainbow Fruit Pizza is like a mash-up of all things near and dear to my heart (or something like that!). And it is just so pretty to look at; don’t you agree?

rainbow fruit pizza with coconut cream frosting

Now, there are a lot of different ways that you can make a crust for a fruit or dessert pizza. I have used whole oats before – made into a kind of granola… I have also used no-bake options that you just refrigerate to set, but for this recipe I used a finer/ processed mixture and a “secret” little ingredient – gingersnap cookies! (Kelly also loves using gingersnaps in pie crust!) The crushed cookies, oats, pecans and almonds all get processed together with a bit of sweetness and a splash of vanilla extract. Then the crumbly gingersnap oat mixture gets pressed into a pie dish, baked until firm - but still chewy; not hard. And then after it's completely cooled, you add the creamy “frosting” and delicious fruits of choice. Perfection in pie form. And oh, have I mentioned this? – I just cannot get over how beautiful the finished treat is!

rainbow fruit pizza

When it comes to fruit pizzas, the possibilities are endless. I topped ours with fresh raspberries, blueberries, blackberries, pomegranate arils, mandarin slices, kiwi, strawberry stars, and bright strips of mango for an extra pop of color and flavor. The gingersnap crust, creamy dairy-free “frosting” and delicious fruit all come together with a perfect mix of texture and flavor. Oh my goodness: YUMMM. You’ll definitely want a slice. Or two!

rainbow fruit pizza slice

This Rainbow Fruit Pizza is perfect for a mid-day snack or an after dinner dessert. It's great for adults and kids too.  You can leave the pizza plain (just the crust and coconut whipped cream), cut it into slices, and have everyone design their own slice with fruit that you have set out. I think that this would be especially fun for the little ones!

And as with any recipe – don’t be afraid to make it your own! Add what you love and omit what you don’t. You can’t mess up a fun and fresh dessert like this one.


Rainbow Fruit Pizza with Coconut Whipped Cream

Rainbow Fruit Pizza with Coconut Whipped Cream


Rainbow Fruit Pizza


1⁄2 cup Rolled Oats (for the crust)
4 ounces gingersnap cookies (~15 or so, for the crust)
1⁄2 cup chopped pecans (for the crust)
1⁄2 cup Almonds (for the crust)
1 teaspoon Pure Vanilla Extract (for the crust)
2 tablespoons raw cane sugar (for the crust)
4 tablespoons unsalted butter (melted, for the crust)
1 pinch Salt (for the crust)
14 ounces can of full-fat coconut milk (refrigerated overnight, for the frosting)
3 tablespoons Powdered Sugar (for the frosting)
1⁄2 teaspoon Pure Vanilla Extract (for the frosting)
1 pinch Salt (for the frosting)
  squeeze of fresh lemon juice (optional, for the frosting)
1 cup Assorted Fruit (for topping )


*You will also need cooking spray, an 8-inch pie pan or tart/quiche pan, and assorted fruits of choice.


• Pre-heat oven to 350 degrees and prepare your pie dish by spraying/ greasing the sides and bottom with cooking spray. Set aside.
• In a food processor add the oats, cookies, pecans, and almonds. Pulse until well-combined.
• Transfer gingersnap/ nut mixture to a medium-sized mixing bowl. Add in the sugar, vanilla, butter and a pinch of salt. Stir to fully combine.
• Next, press mixture into your prepared pie dish.
• Bake at 350 degrees until crust is golden and firm, but not hard. Approximately 8- 10 minutes. Once done, remove from oven and allow to cool completely.
• While crust is cooling, prepare your frosting: open refrigerated can of coconut milk and pour out any liquid. Then, scoop out the solidified coconut cream and place in a medium-sized bowl.
• Using a hand or stand mixer, whipped cream for approximately 3 minutes, or until light and fluffy.
• Next, add sugar, salt and vanilla. If desired, add a generous squeeze of fresh lemon juice and whip for an additional minute. *The lemon juice is totally optional here, but I love the subtle lemon twist it adds!
• Refrigerate whipped cream frosting until ready to use.
• Also, while crust is cooling: prepare any fruit: wash and cut your fruit and be ready to assemble.
• To finish things up: frost your cooled crust with coconut cream and then decorate with your chosen fruits. Alternatively, you can leave the pizza plain (just the crust and coconut whipped cream), cut into slices, and have your guests, family or kids design their own slice with fruit that you have set out. *I think that this would be especially fun for the little ones!

Yields 8 Servings