Clean recipe · bonappetit.com
Blueberry Fool With Toasted Coconut
Enjoy a light and refreshing blueberry fool this summer, featuring fresh berries, whipped cream, tangy yogurt, and toasted coconut.
Original recipe: bonappetit.com
- Yield:
- 4 servings
- Total:
- 20 minutes
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Ingredients
- 4 cups fresh blueberries (about 2 pints)
- ¼ cup plus 3 Tbsp. (88 g) sugar, divided
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- 1 tsp. finely grated lemon zest
- 1 Tbsp. fresh lemon juice
- ⅓ cup untoasted coconut flakes
- 1 cup chilled heavy cream
- ½ cup plain whole-milk Greek yogurt
Instructions
- 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.
- 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.
- 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.
- Divide cream mixture among small bowls; spoon blueberry mixture over and top with toasted coconut.