Summer days are humid and bring sky-high heat but these days can be spent very well by having refreshing tropical fruits and can be more stupefying when these tropical fruits take a place in your favorite desserts. These fruits are completely healthy and so versatile that makes them just perfect for cooling down our bodies. So let’s embrace this hot season by using some tropical fruits in a tempting way. Beat the heat with these amazing recipes.

1. Banana Split

This recreated version of a classic recipe is not just tasty but also very healthy. Banana split is made without dairy and refined sugar. But it doesn’t affect the taste of this amazing and decadent dessert. Your hot summer days can become much better with a banana split as there’s no specific time to have it. You can eat it as dessert, snack or even for breakfast. So, here’s how you can make it.

Ingredients You’ll Require

Chocolate Cherry Ice-Cream

  • 2 frozen bananas
  • 1 tablespoon agave
  • ½ cup cherries pitted
  • 3 tablespoons cacao powder
  • Pinch salt

Pina Colada Ice-Cream

  • 2 frozen bananas
  • ¼ cup coconut milk
  • ½ cup pineapple
  • 1 teaspoon coconut butter
  • Pinch salt

Strawberry Cake Ice-Cream

  • 2 frozen bananas
  • 1/2 cup strawberries
  • 1 tablespoon peanut butter
  • ¼ cup almond milk
  • 1 teaspoon agave
  • Pinch salt
  • Pinch of vanilla powder

Caramel Sauce

  • ¼ cup maple
  • ½ cup coconut oil
  • 2 medjool dates
  • ¼ teaspoon salt
  • ¼ cup soaked macadamias

Chocolate Sauce

  • ½ tablespoon peanut butter
  • 2 ½ tablespoons coconut oil
  • 2 tablespoons agave
  • 3 tablespoons cacao
  • Pinch salt

How to make it

  • You first need to blend all the ingredients of every ice-cream separately and pour down the mixture into ice cube molds.
  • Keep the molds in the freezer and let it freeze for 2-3 hours.
  • Meanwhile, blend all the ingredients for the sauces.
  • Take out the hard ice cubes and blend each flavor separately to get 3 different ice-creams.
  • Lengthwise, cut the banana in half.
  • Scoop out each ice-cream and keep every scoop in the middle of the open banana.
  • Garnish the same using melted chocolate and caramel sauce. You can even use fresh strawberries, cacao nibs and shredded coconut. Enjoy.

2. Lemon Coconut Squares

You must have seen that many of these traditional lemon bars come with more of sugar and less lemon flavor. So, this summer try out this lemon coconut squares that not only gives you a good lemon flavor but is also deliciously creamy.

Ingredients You’ll Require

Coconut Flour Crust

  • ¾ cup coconut flour
  • ½ cup raw almonds
  • 1 medjool date
  • 6 tablespoons melted coconut oil

Lemon Coconut Filling

  • 2 cups coconut cream
  • ¼ cup fresh lemon juice
  • 3 teaspoons lemon zest
  • 1-2 tablespoons agave nectar or maple syrup, optional
  • ¼ cup shredded coconut, optional

How to make it

  • Start with the foremost step i.e. to preheat the oven at 350°F and keep an 8×8” pan with parchment paper.
  • Crush almonds and dates using a food processor until chopped.
  • Take a bowl and combine coconut flour and coconut oil until smooth. Now add processed almonds and dates into it. Take out your prepared pan and press the mixture in the bottom.
  • Now you need to bake the crust for about 8 minutes until the edges become bit brown.
  • Take the pan out from the oven and let it cool.
  • Meanwhile, process, lemon zest, maple syrup, coconut cream and lemon juice in food processor. Continue until smooth. Taste it and adjust the sweetness or tartness accordingly by adding maple syrup or lemon juice.
  • Use this filling to top the crust. Spread it evenly over the crust and into the corners as well. Use shredded coconut as the topping.
  • Keep the pan in the freezer and let it freeze until the filling sets. Gently, take out the squares from the pan, keep it on a different plate and set it in the fridge. You can have the dessert within 5 days.

3. Raw Kiwi Tart with Mint, Coconut and Ginger

Don’t go with the ingredients, this splendid and refreshing sweet can become your best summer partner. The dessert has an amazing cashew filling along with mint, ginger and coconut. And to make it even tastier, the dessert is topped with tropical kiwi and coconut. See how you can make it.

Ingredients You’ll Require

For Crust

  • 1 cup walnuts
  • 2 cup raisins or dates
  • 1 cup oats or buckwheat groats

For Filling

  • 1 cup cashews
  • 2 tablespoons liquid coconut oil
  • 1 tablespoon peeled ginger root
  • 1 cup dates
  • Handful of mint leaves
  • ¼ maple syrup, if you want
  • Water or other liquid, as needed

How to make it

Crust

  • Pulse the oats/groats into a rough flour using your food processor.
  • Now add raisins and process it until they start to stick together.
  • Use a lined tart tin and press it in the bottom. Keep it aside.

Filling

  • Here you have to blend all the ingredients until smooth, by adding water or other liquid to it as required. Make sure you add enough liquid just to make it smooth and creamy.
  • Taste the mixture and you can add some stuff accordingly.

Assembly

  • You want to spread the filling onto the crust and keep in the fridge for overnight or few hours.
  • To garnish your cake, use some sliced fruits, coconut shavings and mint leaves as the topping. Enjoy.

4. Cashew Citrus Cream Cake with Pomegranate

This summer, try out this exotic and delicious beauty- cashew citrus cream cake with pomegranate. The cashews are added to this sweet in order to add creaminess to it. The dessert also contains fresh lemon juice, pomegranates, and oranges and is sweetened naturally, which makes the dessert to die for.

Check out the recipe of this naturally sweetened cake:

Ingredients You’ll Require

For Crust

  • 1 ¼ cup walnuts
  • 1 ¼ cup raisins

For Cream Cake

  • 1 peeled orange
  • 2 cups cashews
  • Juice from 1 lemon
  • ¼ cup coconut oil
  • ½ teaspoon vanilla extract
  • ¼ cup coconut nectar
  • Pinch of Himalayan salt

For Garnish

  • 1 cup pomegranate seeds

How to make it

Crust

  • Use a food processor to crush the walnuts into a powder.
  • Now add raisins and crush it until it all start to sticks together.
  • Take a lined 9” spring pan and press the mixture into the bottom.
  • Keep it in the fridge.

Cream Cake

  • Here you have to blend all the ingredients until smooth.
  • Taste it and do a few adjustments accordingly, if needed.
  • If you want you can stir it in a ½ cup of pomegranate seeds and then pour onto your crust.
  • Keep it in the fridge for overnight or if you can, keep it for 48 hours.
  • Top it with pomegranate seeds and serve.