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 flavor.
Whip it up
For fluffy coconut cream, follow these tips:
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- Don’t skip refrigerating the can for at least 8 hours (ideally up to 24). This helps to separate the fat and liquid components and allows you to isolate and whip up the creamy, rich portion for a fluffy final product. Whip, don’t weep!
- Go for coconut cream rather than coconut milk and look for the full-fat version.
This recipe originally appeared on alive.com as “Whipped Coconut Cream and Raspberry Basil Rhubarb Fool.”
Whipped Coconut Cream and Raspberry Basil Rhubarb Fool
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Instructions
- Add half of raspberries to small saucepan with 2 tsp 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.
- 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 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.
