Blueberry Fool With Toasted Coconut

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Want a dessert that isn’t too sweet? Look no further than the berry fool, a classic British dessert with an airy texture and subtle sweetness that comes from fresh fruit. It is perfect for the summer when berries are at their best and require only a little zhuzh to shine.

To make a traditional fool, fresh or frozen berries, such as strawberries, raspberries, or blackberries, are cooked down with sugar and some water until they become soft and syrupy. You’re just warming the berries through until they start to burst. After cooling, this mixture gets folded into custard or, in our case, whipped cream. This version turns it up a notch with the addition of Greek yogurt, which adds bright tang. And to finish, top it off with toasted coconut for crunch.

This recipe is part of the 2023 Farmers Market Challenge, where we’re celebrating peak-season produce with few-ingredient recipes. Head right this way for the full collection.

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4–6 servings


cups fresh blueberries (about 2 pints)


cup plus 3 Tbsp. (88 g) sugar, divided


tsp. Diamond Crystal or ¼ tsp. Morton kosher salt


tsp. finely grated lemon zest


Tbsp. fresh lemon juice

cup untoasted coconut flakes


cup chilled heavy cream


cup plain whole-milk Greek yogurt