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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.

15 minEasyServes 4230 cal/serving

BritishDessertNo-CookLow CarbVegetarianVeganHigh FiberGluten-FreeDairy-FreeEgg-FreeSoy-FreeNut-FreeLow-SodiumPork-FreeNightshade-Free

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

  1. 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.

  2. 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.

  3. 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.

  4. 4

    Gently fold the berry mixture into the whipped cream, leaving visible swirls of fruit rather than mixing completely smooth.

  5. 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.

Questions

How long does Berry Coconut Fool keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Berry Coconut Fool?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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