Using an electric mixer, cream together butter, vegetable oil, white sugar, and powdered sugar. Beat in egg. Add in flour, cream of tartar, vanilla, baking soda, and salt. Mix thoroughly and chill for at least 30 minutes.
Pre-heat oven to 350°F. Roll dough into 1 inch balls. Flatten with a sugar-dipped glass (dampen bottom of the glass and dip in sugar). Bake for 8-10 minutes until slightly beginning to brown. Let cool on cooling rack.
Remove the can of coconut milk from the fridge*. Open it from the bottom using a can opener, and drain the liquid (I reserve for future use). Remove the solid coconut cream and place in your cold mixing bowl. Add sugar and vanilla. Whip on high for 4-5 minutes until light and creamy.
Spread approximately 1-2 teaspoons of coconut whip on each cookie. Decorate with kiwi, strawberries, blueberries, and raspberries. Top with coconut flakes as desired.
You'll want to keep your coconut milk in the refrigerator for at least 12 hours before making the whipped cream. The solid cream needs to have time to freeze (however, I've never thrown it in the freezer). Keep the can upright so the liquid stays on the bottom. Open from the bottom for easy disposal of the coconut milk liquid and easy access to the cream.Keep your mixing bowl in the freezer to chill your coconut whipped cream even more in the process!Store any remaining fruit pizzas in the fridge; they will remain edible but are best eaten the day of!
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Individual Fruit Pizzas with Coconut Whip https://www.forkinthekitchen.com/individual-fruit-pizzas/ April 12, 2017