3 cups (450 grams) raspberries, divided
3 tablespoons granulated sugar, divided, plus more as needed
1 teaspoon rose water
2 (14-ounce) cans full-fat coconut milk, chilled overnight
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Toasted coconut flakes, for serving (optional)
Place 2 cups of the berries, 1 tablespoon of the sugar, and rose water in a medium bowl and gently mash. Taste and adjust the sweetness by adding a bit more sugar as needed. Refrigerate while you whip the coconut cream.
Flip 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 use a large bowl and electric hand mixer.
Whip on medium-high speed until the cream thickens into medium-stiff peaks. Whip in the remaining 2 tablespoons of sugar and extracts. Fold the berry mixture into the whipped coconut cream by hand with a rubber spatula until just combined.
To serve, layer the fool with the remaining cup of fresh berries in clear glass dishes. Top with coconut flakes, if using, and serve immediately.
Recipe Notes
- Seasonal variations: You can use just about any fresh berries to make a fool; blackberries with a bit of lime zest or fresh currants are favorites. Spiced rhubarb compote is also nice in the spring before berry season starts.
- Dairy variation: For a dairy version, substitute 2 cups heavy cream for the coconut milk.
- Storage: Leftover fool can be stored in an airtight container in the refrigerator for up to 3 days.
- Make ahead: The coconut cream can be whipped and stored in the refrigerator for up to 6 days.
Reprinted with permission from Sweeter Off the Vine: Fruit Desserts for Every Season by Yossy Arefi, copyright (c) 2016 by published by Ten Speed Press, an imprint of Penguin Random House LLC