This Raspberry Fool recipe is an easy gluten-free and dairy-free dessert! Coconut whipped cream and fresh raspberries are folded together for one dreamy combination. Vegan.
Late summer desserts should be easy and cool.
A fruit fool is just that. Cool, light, and sweet. And simple.
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 fruit. This allows for less added sweetener in the recipe.
Raspberry Fruit Fool Ingredients
Ready to make a fool?! Here are the ingredients you will need:
- Fresh raspberries
- Maple syrup
- Lime juice
- Full fat canned coconut milk
- Organic powdered sugar
- Vanilla extract
How to Make a Raspberry Fool
- Chill a medium mixing bowl in the freezer for 15 minutes.
- Prepare the coconut whipped cream.
- Make the raspberry puree.
- Fold the two mixtures into one.
- Serve in small glasses. Garnish with extra raspberries if desired.
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 whipped cream will harden somewhat in the fridge, so be sure to re-whip it before folding in the raspberry mixture.
Want more easy dessert inspiration? Check out these vegan pots de creme or the links below!
More Easy Raspberry Dessert Recipes
Gluten-Free Raspberry Peach Crumble
Mango Raspberry Bellini Popsicles
Raspberry Coconut Cereal Treats
Raspberry Fool (Dairy-Free)
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!