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Whipped Coconut Cream and Raspberry Basil Fool
Serves 4 to 6
This airy combination of raspberries and whipped coconut cream provides a sweet, light finish to any meal. A hint of basil in both the berries and the cream adds a sophisticated spring flavour.
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Ingredients
- 8 oz (225 g) fresh raspberries, plus more to garnish
- 2 tsp (10 mL) + 1 Tbsp (15 mL) honey, divided
- 4 large basil leaves, plus more to garnish (optional) + 1 Tbsp (15 mL) chopped fresh basil
- 13.5 oz (398 mL) can coconut cream, refrigerated 8 to 24 hours
Directions
01
Add half of raspberries to small saucepan with 2 tsp (10 mL) honey and 4 large basil leaves. Cook on medium heat for approximately 10 minutes. Allow to cool. Remove basil leaves. Add remaining raspberries, stir to combine, and chill for approximately 1 hour in refrigerator.
02
Open coconut cream. Use knife to make hole in cream. Pour out any liquid into Mason jar and reserve for another use, if desired. Scoop solidified cream into bowl of stand mixer fitted with whisk attachment. Whip on high speed until light and fluffy. Add remaining 1 Tbsp (15 mL) honey and continue whipping until combined. Turn off mixer; add chopped basil leaves and chilled raspberries and fold into coconut cream using spatula. Spoon into serving dishes and garnish with raspberries and basil leaf, if desired.
