Tropical fruits are healthy and keep us cool. They’re juicy hydrating. And together in a dessert they create a rainbow fruit holiday party!
This eat-from-the-rainbow 🌈 party has cherry, guava, pineapple, peach, kiwi, and banana for starters. They have vitamin C in common.
Here in rainbow formation, they are sitting ontop of a baked grit pie base held together with healthy ingredients like coconut oil.
And has complementary coconut cream piped clouds.
The tropical flavors work together… and the rainbow and clouds are on the other side of grit. 😉
Ready for this challenge?
Because this tropical fruits dessert symphony is ready for you to make!
And this is more of an assembling kitchen project than anything! So don’t worry if you’re not good on the baking front as this will use low baking temps in the oven and the fruits will hide any imperfections.
Let nature’s fruits be the glory!
And chopping up your fruits is a good first step for prep. You can even use canned fruits that are already chopped like pineapple bits.
Then refrigerate your fruits so they’re ready to go! You can do this in advance especially if it’s for a specific event.
Then make and bake your grits pie base that can be done in minutes.
If you want to go with a lighter dessert, an easy cloud of baked meringue love (like in a Pavlova dessert) can be your base… or do both. It’s your edible food art so you decide!
This meringue base is low-sugar and sweetened with honey. You won’t get the same crunchy texture like you would if you use white table sugar…. but those are choices you can make,
You can also use other tropical fruits like mango and passion fruit. Let your imagination go tropical wild! 🍒🥭🍍 🥝
And if you like, try a homemade guava drink, a light Pina colada or a tropical smoothie to accompany your tropical fruits dessert.
Rainbow Tropical Fruits Pie
Equipment
- pastry bag
- pastry star tip
- pie or cake baking pan
Ingredients
- cherries, tropical fruits (guava, pineapple), oranges, kiwi, bananas
- coconut cream, reduced or low-fat
- cooked grits, drained
- honey
- coconut oil (mostly liquid)
- egg whites (for meringue)
- cream of tartar
Instructions
- For meringue: whip egg whites with a pinch of cream of tartar and sugar until light and fluffy. Since this is a pie, you can omit or lower sugar amount. For a Pavlova (crunchy meringue) style, you'll want to add sugar.
- Bake on low temperature (200°F) until firm.
- For grit pie crust: add cooked grits, honey, and oil (enough to hold together). You don't need much honey or oil. A tablespoon of each will give you a nice base for an 8 or 9 inch pan. Bake until the liquid is soaked up and edges are lightly toasted brown.
- Let pie cool, and then add a layer of smooth coconut cream (or Greek yogurt) ontop.
- Decorate with chopped tropical fruits in a rainbow pattern.
- Pipe coconut cream (thicker part of coconut) with a star tip in a pastry bag.