I love to make a fruit pizza at the peak of berry season. The sweet crust cradles a creamy-vanilla topping and gets sprinkled with beautiful berries. I’ve never met anyone who could resist a slice. With July 4th right around the corner, choosing blue and red berries adds a festive ending to a holiday meal.
If you’d like to make the dairy-free version of this recipe, you’ll need to whip some coconut cream. To do this, you simply put two cans of coconut milk in the refrigerator overnight and place your mixing bowl in the freezer. The next day, open the cans – don’t turn the cans over or shake them. The coconut cream will have risen to the top, so carefully ladle out the bright white creamy top with a spoon (I got about 1/2 cup coconut cream off of the top of each can of coconut milk). Pour the coconut cream into the frozen bowl and begin whipping. In about 1-2 minutes, you’ll have whipped coconut cream! One thing to keep in mind – it’s imperative you buy the correct brand of coconut milk because some coconut milks don’t separate. My favorite coconut milk brand to use for whipped coconut cream is Native Forest. When I tested this recipe with whipped coconut cream, I used the remaining coconut milk left at the bottom of the can for the filling. This way there’s no waste.
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