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    Salted Plains » Recipes » Dairy-Free

    Dairy-Free Raspberry Fool

    Published: Aug 20, 2021 · Modified: Aug 24, 2023 by Tessa · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    This Dairy-Free Raspberry Fool recipe is an easy quick dessert! Coconut whipped cream and fresh raspberries are folded together for one dreamy combination. Vegan.

    Whipped cream and raspberries in a glass.

    Late summer desserts should be simple. This time of year necessitates easy dessert recipes with little fuss. 

    A cool, light dessert that's sweet. And easy. No-bake desserts should be just that. A fruit fool certainly fits the requirements.

    This easy raspberry fool dessert holds true to those expectations but is also allergy-friendly. An elegant dessert for sharing.

    Jump to:
    • ​Why you'll love this recipe
    • What is a fruit fool?
    • Ingredients and substitutions
    • Step-by-step ingredients
    • Serving suggestions
    • FAQs
    • More raspberry dessert recipes
    • 📖 Recipe

    ​Why you'll love this recipe

    • Simple ingredients
    • Easy no-bake recipe
    • Gluten-free, dairy-free, and egg-free
    Coconut whipped cream and raspberries in glasses.

    What is a fruit fool?

    Traditionally made with pureed fruit and cream, this no-bake dessert of British origin lends itself to using an array of different fresh fruits.

    Many fool recipes use whipped cream but other variations include custard, whipped egg whites, or even sour cream.

    Raspberries are naturally a bit sweeter than other fruits. This allows for less added sweetener in the recipe.

    Ingredients and substitutions

    Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.

    Cream and raspberries in four glasses.

    Fresh raspberries - Fresh berries turned raspberry purée are what makes this delicious dessert.

    Maple syrup - This natural sweetener adds a rich flavor profile but keeps things unrefined.

    Lime juice - A little lime juice helps brighten and create our raspberry puree. 

    Lemon juice can be substituted. 

    Full-fat canned coconut milk - Rich creaminess is yours without the dairy. No heavy cream here!

    Use full-fat coconut milk for the best results. Prepared canned coconut cream can be substituted.

    Organic powdered sugar - To keep things vegan, opt for organic powdered sugar.

    Vanilla extract - To help sweeten and round out flavors, a little pure vanilla extract goes a long way. 

    Step-by-step ingredients

    Before you start: Chill a medium mixing bowl in the freezer for 15 minutes.

    Coconut whipped cream and fresh raspberries in cup

    Prepare the coconut whipped cream

    Step 1: Scoop the thickened white part from the cans of chilled coconut milk and place in a medium mixing bowl. Beat with a hand mixer on low, increasing speed to medium.

    Step 2: Add the organic powdered sugar, followed by the vanilla extract. Beat until cream has soft peaks. Place the bowl in the refrigerator.

    Make the raspberry mixture

    Step 3: In a separate medium bowl combine raspberries, maple syrup, and lime juice. Use a fork and gently mash raspberries leaving some of the raspberries whole or partially whole.

    Step 4: Use a slotted spoon to transfer half the raspberry mixture into the chilled bowl of whipped cream.

    Assembly

    Step 5: Fold the raspberry mixture gently into the cream mixture with a rubber spatula, then add the remaining raspberries and fold again.

    Step 6: Serve in small dessert dishes or glasses. Garnish with extra raspberries and lime zest if desired.

    Serving suggestions

    While this raspberry dessert is perfect for hot summer days, it's also a great one for spring celebrations and holidays. 

    • For an Easter or Mother's Day brunch, pair these vegan fruit fools with this easy lemon pudding cake or almond flour scones with blueberries!
    • For wedding or baby showers, pair this cool, creamy treat with glasses of champagne!
    A spoonful of whipped cream on top of a glass.

    FAQs

    Can you prep this recipe ahead of time? 

    ​Yes! You can make the coconut whipped cream and raspberry puree separately and refrigerate overnight.

    The coconut cream will harden somewhat in the fridge, so be sure to re-whip it before folding it in the raspberry mixture.

    What other fruit is used in a fool?

    The traditional English dessert commonly uses gooseberries but other fruits such as rhubarb, strawberries, or blackberries can be used.

    Want more easy dessert inspiration? Check out these vegan pots de creme or the links below!

    More raspberry dessert recipes

    • A fruit tart on a marble platter.
      No-Bake Vegan Fruit Tart
    • Cereal treats with raspberries and icing on a blue surface.
      Raspberry Coconut Cereal Treats (Gluten-Free)
    • A layer of brownie, a layer of raspberry jam, and a layer of chocolate ganache make up these delicious Raspberry Truffle Brownies. Gluten-Free and vegan.
      Raspberry Truffle Brownies (Gluten-Free)
    • A mango popsicle on a white surface.
      Mango Raspberry Bellini Popsicles

    Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

    📖 Recipe

    Whipped cream and raspberries in a glass.

    Dairy-Free Raspberry Fool

    This Dairy-Free Raspberry Fool recipe is an easy quick dessert! Coconut whipped cream and fresh raspberries are folded together for one dreamy combination. Vegan.
    *Prep time includes chilling the mixing bowl but does not include refrigerating the coconut milk overnight.
    5 from 2 votes
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: English
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 30 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 401kcal
    Author: Tessa

    Ingredients

    • 12 ounces fresh raspberries
    • 2 tablespoons maple syrup
    • 1 tablespoon lime juice
    • 2 cans full fat coconut milk refrigerated overnight
    • ¼ cup organic powdered sugar
    • 1 teaspoon pure vanilla extract

    Instructions

    • Chill a medium mixing bowl in the freezer for 15 minutes.
    • Prepare the coconut whipped cream. Scoop the thickened white part from the cans of chilled coconut milk and place in the medium mixing bowl. Beat with an electric mixer on low, increasing speed to medium.
    • Add the organic powdered sugar and mix until combined, followed by the vanilla extract. Beat until cream is light and fluffy. Place bowl in the refrigerator.
    • Make the raspberry mixture. In another medium bowl combine raspberries, maple syrup, and lime juice. Use a fork and gently mash raspberries leaving some of the raspberries whole or partially whole.
    • Use a slotted spoon to transfer half the raspberry mixture into the bowl of coconut whipped cream. There will be liquid from the mashed raspberries. You don't want this in the whipped cream. Fold the raspberry mixture gently into the coconut whipped cream, then add remaining raspberries and fold again.
    • Serve immediately in small glasses or bowls. Garnish with additional raspberries if desired.

    Notes

    You can make the coconut whipped cream and raspberry puree separately and refrigerate overnight. The coconut whipped cream will harden somewhat in the fridge, so be sure to re-whip it before folding in the raspberry mixture. 

    Nutrition

    Calories: 401kcal | Carbohydrates: 31g | Protein: 4g | Fat: 32g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 449mg | Fiber: 8g | Sugar: 17g | Vitamin A: 30IU | Vitamin C: 26mg | Calcium: 43mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    Whipped cream and raspberries in a glass.
    « Vegan Orange Creamsicles (Gluten-Free)
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    Comments

    1. Carolyn

      March 09, 2022 at 3:15 pm

      This is lovely. It is, however, a classic English desert, and not American. Just saying…

      Reply
      • Tessa

        March 09, 2022 at 3:34 pm

        Thank you! Yes, of course! I reference that in the post - that is an error in the recipe card - thank you for catching that.

        Reply
    2. Ali

      October 18, 2021 at 10:43 pm

      5 stars
      My kids loved this:)

      Reply
      • Tessa

        October 19, 2021 at 9:06 am

        That's awesome! Thanks, Ali!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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