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
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.