1/2 cup unsalted butter, softened
1 tablespoon coconut oil
1 tablespoon olive oil
3/4 pound packed mixed almonds
12 candied raspberries, quartered
1 1/2 cups sliced fresh strawberries
1 (28 ounce) can peaches, halves and halves
1 cup finely chopped green onion
2 tablespoons fresh lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a blender, combine butter, oil and oil mixture. Blend until smooth, then pour cream into ramekin dish and pour in almond halves. Arrange berries in ramekin dish, squeezing fruit down sides, and spread over cream. Let stand for about 1 minute. Spread peaches over cream, dot with lemon zest and place in container or fridge.
Place raspberries onto nuts in ramekin dish, overlapping slightly. Cover with peeled and sliced strawberries. Pour streusel top remaining ingredients over raspberries, ending with pineapple. Cover and refrigerate overnight.
Transfer raspberries and pineapple and mix well. Place raspberries on toast, top with peaches and onions. Serve warm or cold.