Name: Coconut cherry berry fool
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 4
Cuisine: British
Ingredients: 500g cherries pitted; 100ml pomegranate or cherry juice (not ‘juice drink’); 100g golden caster sugar; 1 tsp lemon juice; 1 tbsp brandy (optional); 4 x 125g pots coconut yogurt (we used Perle de Lait), cold; 300ml pot double cream; 4 tbsp icing sugar sifted; 4 coconut macaroons plus extra to serve (optional)

Home
Recipes
Coconut cherry berry fool

Coconut cherry berry fool

Jane Hornby

Save recipe

Makes 4

Easy

Prep: 20 mins

Cook: 20 mins

plus cooling

A star rating of 4 out of 5.3 ratingsRate

loading...

Use up an abundance of cherries in this easy layered dessert, with crumbled macaroons and a coconut yogurt cream topping

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pomegranate Pimm's

A star rating of 4.5 out of 5.2 ratings

Raspberry & rose spritzers

A star rating of 0 out of 5.0 ratings

Ingredients

Nutrition

Units:

MetricUS

500g cherries

pitted
100ml pomegranate or cherry juice

(not ‘juice drink’)
100g golden caster sugar
1 tsp lemon juice
1 tbsp brandy

(optional)
4 x 125g pots coconut yogurt

(we used Perle de Lait), cold
300ml pot double cream
4 tbsp icing sugar

sifted
4 coconut macaroons

plus extra to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per fool

kcal926
fat59g
saturates40g
carbs89g
sugars86g
fibre3g
protein7g
salt0.2g

Method

step 1

Put the cherries in a saucepan with the pomegranate or cherry juice and bring to a simmer. Cook gently for 10 mins until the fruit is tender. Add the sugar, lemon juice and brandy (if using), then simmer again for 10 mins until the liquid becomes a little thicker and syrupy. Leave to cool – if you want to do this quickly, pour the mixture into a metal roasting tin.
step 2

Put the yogurt, cream and icing sugar in a large bowl and whip until thick but not stiff.
step 3

Put half the cherries and their syrup in a blender or processor and pulse until very smooth. Ripple this through the cream and yogurt. Crumble the macaroons and add one-third to 4 glasses or bowls. Spoon some of the fool on top, and add some of the remaining cherries. Repeat the layers, and finish with more crumbled macaroons. Serve with extra macaroons on the side, if you like.

RECIPE TIPS

MAKE A FROZEN FOOL

You can easily turn this recipe into a frozen fool – layer the sauce, creamy mixture and fruit in an ice cream tub, scatter the macaroons over the top and freeze until solid.

Recipe from Good Food magazine, August 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now