Whipped Coconut Cream and Raspberry Basil Rhubarb Fool
Servings
4 to 6
Servings
4 to 6
Ingredients
  • 8oz fresh raspberriesplus more for garnish
  • 2tsp + 1 Tbsp honeydivided
  • 4 large basil leavesplus more to garnish (optional)
  • 1Tbsp chopped fresh basil
  • 13.5 oz can coconut creamrefrigerated 8 to 24 hours
Instructions
  1. 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.
  2. 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.