We’re experiencing some very summery weather here in Southern California this week and, as a result, I’m in the mood for summery desserts that are full of fruits and berries. Bonus points for tropical fruits – and I’m not just saying that because I have a soft spot for the very colorful unicorn Frappuccino that I indulged in the other day.
- Pop tarts come in a wide variety of flavors, but you’ve probably never seen anything as tempting as the Coconut Glazed Mango Ginger Pop Tarts from Kitchen @ Hoskins. The tarts have a filling of homemade mango ginger jam which is much easier to make (and can be made ahead) than you might think. The jam is sandwiched between squares of pie crust, then baked until golden and topped with a coconut milk glaze. This is a winning flavor combination in any form and sure beats the packaged options for this breakfast pastry!
- Toasted coconut adds a whole new level of flavor to a classic in this White Chocolate Coconut Cream Pie from A Bajilllian Recipes. The pie starts with a custard filling, made with coconut milk, lots of white chocolate and plenty of toasted coconut. It is decadent and oh-so-flavorful. To contrast with the rich filling, the pie is topped with a cloud of whipped cream and a bit of extra toasted coconut.
- Little Sweet Baker’s Mango Cheesecake is just one more fantastic way to enjoy mango for dessert. You may have had mango piece on top of a cheesecake before, but this recipe uses mango puree in the cheesecake to completely infuse it with mango goodness. The ultra-sweet fruit contrasts well with the soft tang of cream cheese, resulting in a very flavor and creamy cheesecake. The dish needs no garnish, but a pillow of whipped cream, some diced fresh mango and a few edible flowers make it especially memorable.
- This Island Pecan Pie from Kendra’s Treats includes both coconut and pineapple in the filling, transforming a fall favorite into a dessert that is very appropriate for spring. The pie can use either canned or fresh pineapple, which means that you can rely on the canned option if you don’t want to deal with breaking down a fresh pineapple – or if you simply want to save some time in the kitchen.
- Recipe Throwback:Â There must have been some summer in the air a few years ago at this time when I made these fantastic Mango Bars. The bars are a riff on lemon bars, but use fresh mango puree instead of citrus. The bars are a deep yellow with lots of rich fruit flavor. They come together quite easily, making this a great choice when you feel like something with a tropical twist.