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.
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.
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Why you'll love this recipe
- Simple ingredients
- Easy no-bake recipe
- Gluten-free, dairy-free, and egg-free
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.
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.
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!
FAQs
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.
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
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
Dairy-Free Raspberry Fool
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.
Carolyn
This is lovely. It is, however, a classic English desert, and not American. Just saying…
Tessa
Thank you! Yes, of course! I reference that in the post - that is an error in the recipe card - thank you for catching that.
Ali
My kids loved this:)
Tessa
That's awesome! Thanks, Ali!