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Coconut Cream Fool With Raspberries
Ingredients
Directions
Ingredients
450 g
raspberries
Jump
3 tbsp
granulated sugar
Jump
1 tsp
rose water
Jump
28 oz
canned coconut milk
Jump
0.5 tsp
almond extract
Jump
1 tsp
vanilla extract
Jump
0
toasted coconut flakes
Jump
Coconut Cream Fool With Raspberries

Fool is a traditional British dessert made from whipped cream folded with sweetened berries, and it’s possibly the easiest dessert ever, with the exception of a raw piece of fruit eaten out of hand. This riff on a classic fool uses whipped coconut cream in place of the dairy cream for a vegan treat that is equal parts light and luxurious. This dessert is best prepared and served immediately. Don’t forget to plan ahead: The coconut milk must be refrigerated at least overnight so the cream can be easily scraped from the top and whipped; put the bowl of your stand mixer in the freezer as well. For a dairy version, substitute 2 cups (480 milliliters) of heavy cream for the coconut milk.

Note on seasonal variations: You can use just about any fresh berries to make a fool—blackberries with a bit of lime zest or currants are favorites.

6-8 servings

  1. Gently mash two cups of the berries with 1 tablespoon of the sugar and the rose water in a medium bowl. Taste and adjust the sweetness by adding a bit more sugar as necessary. Chill while you whip the coconut cream.
  2. Turn the cold cans of coconut milk upside down, open the cans, and pour the coconut liquid into a storage container (save it for smoothies!). There should be a thick layer of coconut cream on the bottom of each can. Scoop the chilled cream from the cans into the chilled bowl of a stand mixer fitted with the whisk attachment or a large bowl and whip on medium-high until the cream thickens into medium stiff peaks. Whip in the remaining 2 tablespoons of sugar, and the vanilla and almond extracts. Fold the berry mixture into the whipped coconut cream until just combined.
  3. To serve: Layer the fool with the remaining cup of fresh berries in clear glass dishes. Top with coconut flakes, if desired, and serve immediately.

Excerpted from “Sweeter Off the Vine: Fruit Desserts for Every Season.” Copyright © 2016 by Yossy Arefi. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photograph copyright © 2016 by Yossy Arefi.