Blueberry Fool With Toasted Coconut
Recipe: https://recipestripper.com/recipes/f7284f48-cd7e-4be1-9297-9968ecf7dcd8
Original source: https://www.bonappetit.com/recipe/blueberry-fool-toasted-coconut
Recipe image: https://assets.bonappetit.com/photos/64baaf0eee399ec121b43351/16:9/w_2208,h_1242,c_limit/20230505-0823-FMC-30029-LORES.jpg

Enjoy a light and refreshing blueberry fool this summer, featuring fresh berries, whipped cream, tangy yogurt, and toasted coconut.
Yield: 4–6 servings
Total time: 20 minutes

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
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.
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.
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.
4. Divide cream mixture among small bowls; spoon blueberry mixture over and top with toasted coconut.