Berry Coconut Fool
A light, cloud-like British dessert of whipped coconut cream folded with crushed mixed berries and a touch of vanilla, sweetened with a low-carb sweetener. Plan ahead: chill the coconut cream overnight for best whipping results.
Ingredients
- 14 oz full-fat coconut cream (refrigerated overnight), chilled
- 2 tbsp powdered erythritol or powdered monk fruit sweetener
- 1 tsp pure vanilla extract
- 1 1/2 cup mixed berries (raspberries, blackberries, blueberries)
- 2 tsp fresh lemon juice
Instructions
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1
Scoop the thick solid cream from the top of the 14 oz chilled full-fat coconut cream (refrigerated overnight) into a cold mixing bowl, leaving any liquid behind.
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2
Whip the solid coconut cream with a hand mixer on high speed for 2 to 3 minutes until light and fluffy. Add 2 tbsp powdered erythritol or powdered monk fruit sweetener and 1 tsp pure vanilla extract and whip for another 30 seconds to combine.
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3
In a small bowl, roughly mash half the 1 1/2 cup mixed berries (raspberries, blackberries, blueberries) with a fork. Stir in 2 tsp fresh lemon juice and the remaining whole berries.
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4
Gently fold the berry mixture into the whipped cream, leaving visible swirls of fruit rather than mixing completely smooth.
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5
Divide the fool into four glasses or bowls and refrigerate for at least 15 minutes before serving. Garnish with a few whole berries if desired.