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Total Time
20 minutes
Want a dessert that isn’t too sweet? Look no further than the berry fool, a classic British dessert with an airy texture and subtle sweetness that comes from fresh fruit. It is perfect for the summer when berries are at their best and require only a littlezhuzhto shine.
To make a traditional fool, fresh or frozen berries, such as strawberries, raspberries, or blackberries, are cooked down with sugar and some water until they become soft and syrupy. You’re just warming the berries through until they start to burst. After cooling, this mixture gets folded into custard or, in our case, whipped cream. This version turns it up a notch with the addition ofGreek yogurt, which adds bright tang. And to finish, top it off with toasted coconut for crunch.
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What you’ll need
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Medium Saucepan
$39 At Amazon
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Medium Skillet
$50 At Amazon
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French Wire Whisk
$18 At Amazon
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Large Bowl
$18 At Amazon
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Spatula
$12.99 At Amazon
Ingredients
4–6 servings
Step 1
Cook4 cups fresh blueberries (about 2 pints),¼ cup (50 g) sugar, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin a medium saucepan over medium heat, stirring occasionally, until berries are beginning to burst, about 4 minutes. Stir in1 tsp. finely grated lemon zestand1 Tbsp. fresh lemon juice. Let cool.
Step 2
Meanwhile, toast⅓ cup untoasted coconut flakesin a dry small skillet over medium heat, stirring constantly, until golden, about 4 minutes (watch carefully; once the coconut starts to brown, it can burn quickly). Transfer to a shallow bowl.
Step 3
Beat1 cup chilled heavy creamand remaining3 Tbsp. (38 g) sugarin a medium bowl to medium-soft peaks, 1–2 minutes (be careful not to overbeat). Gently fold in½ cup plain whole-milk Greek yogurtwith a rubber spatula.
Step 4
Divide cream mixture among small bowls; spoon blueberry mixture over and top with toasted coconut.
