Friday, August 23, 2013

Blueberry Coconut Fool


Thank you for all your good wishes on our move to the Methow Valley! I’m looking forward to a delicious time here and can’t wait to share about it.

Before I left Seattle this last time, I spent a beautiful morning at the Ballard Sunday Market with my dear friend, Julie, and then stopped by our neighborhood berry stand on the way home. All morning, I couldn’t resist flowers, half-flats of raspberries and blueberries, carrots, basil, pickling cucumbers (recipe to come soon!) and more. Spreading everything out on my kitchen counter made me very happy! And made me realize I’d better get cooking since I was leaving the next day.


I had to make something with blueberries because they are my favorite berry and I haven’t shared nearly enough blueberry recipes here to truly represent my love of them. I’ve baked a couple of blueberry pies this summer and still need to make a grunt or a slump – I just love some of these names! Another fun one to say is fool, and given my affection for English desserts I decided on this one.


A fruit fool is a classic dessert of fresh fruit and cream and traditionally made with gooseberries. The name fool is thought to come from the French word fouler, meaning to mash or press. Since I’m loving coconut cream these days, I used it in place of the usual whipped cream. In fact, I ended up with a trifecta of coconut! The blueberries are quickly simmered in coconut water and coconut sugar, left to cool and then folded into billowy coconut cream. Pure bliss. Definitely the kind of comfort dessert I crave most often.


The fool looks pretty served in martini glasses or champagne coupes, so maybe pull a few more out when you’re mixing summer cocktails. This dessert is lightly sweet, with a fresh pop of blueberries and decadent coconut cream. It would be a wonderful way to finish a lazy dinner on a hot evening, and I can also assure you that it travels well in a jar for the next day’s breakfast.

Blueberry Coconut Fool
Serves 4

½ pound blueberries, plus a few for garnish
2 tablespoons coconut palm sugar (brown sugar can be subbed)
1 tablespoon coconut water
1 15 ounce can whole, unsweetened coconut milk, chilled overnight
1 teaspoon vanilla

In a medium sauce pan, bring the ½ cup blueberries, coconut palm sugar and coconut water to a boil. Reduce the heat and let simmer for 3 minutes. Chill the berries until ready to use, at least 2 hours.

When ready to serve, open the chilled can of coconut milk. Carefully scoop the solid white coconut cream into a bowl. Reserve the clear liquid for smoothie making or add to the water when cooking dried beans. Using an electric mixer, beat the coconut cream on high until smooth and luscious, about 3-4 minutes. Add the vanilla and beat for a few seconds to mix in.

In 4 pretty dishes or glasses (martini glasses or champagne couples work well), spoon dollops of cream in each, add a spoonful of blueberries, and then dollop with more cream and then more berries to layer. Gently swirl a spoon once or twice to mix, being careful to not mix too much – you want streaks of cream and berries. Serve right away. If you want to prepare ahead, keep the dessert chilled. The cream will begin to firm up as it sits.

24 comments:

  1. This looks super yummy! Dairy free, too. Thank you for sharing.

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    1. My pleasure, Teresa! Coconut cream makes such wonderfully rich, satisfying, dairy free desserts - I'm a fan! I hope you have a lovely weekend ahead.

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  2. YUM! Such decadent flavors straight from nature. I love that. Beautiful.

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    1. Thank you, Amanda! Well said - nature truly gives us so much, especially delicious flavors. Have a wonderful weekend!

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  3. I just love blueberries too; this is the essence of summer; lovely pics too!

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    1. Thank you so much, Barb! I'm holding on to summer for as long as possible - it's been a glorious one. Hoping for lots more berries! I hope you have a marvelous weekend.

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  4. This is so perfect!!! I am making this ASAP!

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    1. Oh, thank you, Alyssa! I hope you love it. :)

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  5. This looks sumptuous and perfect for our dinner party this weekend.

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    1. Lynda, I'm delighted you're thinking of making this dessert and do hope you enjoy it! Have fun at your dinner party and please share your dinner menu. Your guests are in for a treat with your creative cooking! :)

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  6. Love this, coconut cream is delicious and cooking the berries in the coconut water is a great idea. This dessert is right up my alley, light and sweet sounds indulgent when it's actually good for you.

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    1. Thank you, Suzanne! I'm loving all things coconut these days, so that's how I happened on the coconut water. I had originally been thinking of a splash of St Germaine, though, so I may try that sometime.

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  7. Oh, wow. I've got my blueberries now--30 pounds!!--and I'm itching to bake with them. This is such an easy dessert--far simpler than the pastry-clad ideas I've got running through my head. I can't believe you bought all that fresh food the day before a big move. Mad props for being able to cook in such a harried time! What did you do with the raspberries? I haven't had any raspberries this summer...yikes!

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    1. 30 pounds?? I love it, Brianne! I know you'll be creating lots of deliciousness...definitely go for some pastry. It wasn't the best time for me to stock up on fresh produce, but it all worked out. I gave some of the raspberries to a friend, ate quite a few myself and tucked the rest into the car to go with me. :)

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  8. Wow, love your bounty from the market...all those blueberries would cost an arm & a leg here, even in peak season!! As for those fools...I certainly want to dive right in, especially as I adore both coconut & blueberries. Thanks for sharing Hannah & looking forward to all your posts from the valley!

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    1. I love the image of literally diving into a fool, Mairi...now that would be delicious! I appreciate your good wishes on our move and can't wait to share more about life here.

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  9. how nice if i could grab one glass now

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    1. I'd be happy to share! Glad you stopped by.

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  10. Fools are so great! And so perfect for summer. I love blueberries, and they work so well in a dessert like this. Love the coconut, too. Good stuff - thanks.

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    1. Thank you, John! I haven't made nearly enough fools with summer fruit, so I need to whip up some more. We have some amazing local peaches, so I may try a version with them. I hope you're enjoying these last days of August!

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  11. Oh my my my this looks so great and easy to whip up as long as you keep a can of coconut in the fridge. I was so excited to read your last post and tried to leave you a note right away but things got all muddled up on the mobile version :P In any case, I hope you are settling and getting ready to spend your first autumn on the other side of the mountains. I look forward to seeing the influence of your new environment on the blog. -Rose

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    1. Thank you, Rose, I appreciate your good wishes! We are happily settled and I can't wait to experience the fall season here. I hope you're feeling well - you have an exciting time coming up! Will you be at IFBC or is it too close to your due date? Hopefully I'll see you sometime soon. Enjoy the rest of this gorgeous summer!

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  12. what a delightful dessert! I always keep coconut milk handy for thai curry dinners but will have to try whipping it up sometime. I see you're going to IFBC - hope to meet you there :)

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    1. Hi Kristin! I appreciate your kind words. If you like coconut milk then I'm sure you'd like it whipped up. I'm excited for IFBC and look forward to meeting you! I'm happy you stopped by. :)

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