epicurious
Blueberry Fool With Toasted Coconut
Enjoy a light and refreshing blueberry fool this summer, featuring fresh berries, whipped cream, tangy yogurt, and toasted coconut.
👥 4 Servings⏱️ Prep & Cook: 20 min👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●skillet
- ●bowl
- ●spatula
📝 Preparation Steps
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.
fresh blueberries (about 2 pints)4 cups. finely grated lemon zest1 tsp. fresh lemon juice1 Tbsp
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.
chilled heavy cream1 cup
4
Divide cream mixture among small bowls; spoon blueberry mixture over and top with toasted coconut.
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