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.*Prep time includes chilling the mixing bowl but does not include refrigerating the coconut milk overnight.
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.
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.