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 little zhuzh to 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 of Greek yogurt, which adds bright tang. And to finish, top it off with toasted coconut for crunch.
Ingredients
4–6 servings
4
¼
½
1
1
⅓
1
½
Preparation
-
Step 1
Cook 4 cups fresh blueberries (about 2 pints), ¼ cup (50 g) sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium saucepan over medium heat, stirring occasionally, until berries are beginning to burst, about 4 minutes. Stir in 1 tsp. finely grated lemon zest and 1 Tbsp. fresh lemon juice. Let cool.
Step 2
Meanwhile, toast ⅓ cup untoasted coconut flakes in 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
Beat 1 cup chilled heavy cream and remaining 3 Tbsp. (38 g) sugar in a medium bowl to medium-soft peaks, 1–2 minutes (be careful not to overbeat). Gently fold in ½ cup plain whole-milk Greek yogurt with a rubber spatula.
Step 4
Divide cream mixture among small bowls; spoon blueberry mixture over and top with toasted coconut.
