I hope you don't mind if I share a few more snaps from my raspberry picking day. I guess I really am a city kid now because that day in the fields thrilled me to the core. I can't help it, I am a fruit nerd and it has been an unusually fruitful summer so far in Apt. 2B (I also love puns, sue me). Don't worry I'll reward your patience with a super simple summertime recipe for a vegan and gluten-free fool (pictured above) and how I used the rest of my raspberries at the end of this post, sound good?
I picked about five pounds of raspberries two days before I packed up and headed out of town for over a week, so I had to make use of the berries right quick.
Here's my raspberry scorecard (á la Autumn Makes and Does).
- Most of the five pounds of berries went in to this killer Raspberry Currant Jam that I am looking forward to eating all year long.
- There were a few handfuls eaten out of hand (ahem, every time someone opened up the fridge and spotted the berries) or tossed into smoothies.
- I made a quick tart with a scrap of puff pastry topped with a few spoonfuls of raspberry currant jam and a generous handful of raspberries and currants sprinkled with coarse sugar. Easy and so good.
- And last, but certainly not least came this fool which is just about the easiest dessert I've ever made. The only drawback is that it does require some advance prep, but just a little. All you have to do is remember to chuck two cans of full fat coconut milk in the fridge the night before you want to make these delicious, creamy (and vegan!) desserts. Easy, easy, easy.
Oh, and one last thing before we get to the recipe. A few months ago the fine folks at Houzz.com asked me to share how I make the most out of my city kitchen. So, I sent off some photos and this week Apt. 2B is featured as the kitchen of the week! I have to warn you, it is small and artificially lit, but it is mighty! Check out the feature here.
Raspberry Coconut Fool (Vegan)
This dessert is best prepared and served immediately. If it sits too long the raspberries and coconut cream will begin to separate.
2 1/2 cups raspberries (about 2 pints) plus a few more to garnish
1 3/4 ounces sugar plus 1 tablespoon
2, 14oz cans full fat coconut milk (chilled overnight!)
toasted coconut flakes to serve
1. Gently mash two cups of the raspberries and 1 3/4 ounces sugar in a medium bowl, set aside while you whip the cream.
2. Remove the top layer of cream from the cans of coconut milk, being very careful not to get any of the liquid below. Place the cold cream in the bowl of a stand mixer or in a large bowl and whip on medium high until the cream thickens and stiffens to a whipped cream consistency, about medium peaks. Whip in the remaining tablespoon of sugar.
3. Fold the raspberry mixture into the whipped coconut cream.
4. To serve, layer the coconut raspberry mixture with the fresh raspberries in clear glass dishes. Top with toasted chopped coconut if desired and a few berries. Serve immediately.