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lambburger

Raspberry and Coconut Fool

Makes 4 servings     Preparation Time: 30 minutes     Refrigeration Time: 30 minutes

4 cups(1kg) raspberries
1 cup(250ml) coconut cream
1 cup(250ml) heavy cream
1/4 cup sugar
4 tbsp coconut liqueur




1.In a food processor or in a blender, purée 3 cups of raspberries until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids. Return raspberry puree to food processor. Mix in coconut cream 2 minutes. Set aside.
2.In a bowl, using an electric mixer, whip heavy cream and sugar until they form stiff peaks. Gently fold in raspberry-coconut purée. With a spoon, transfer into jars. Add remaining whole raspberries and push into cream. Cover and refrigerate 30 minutes.
3.Top with a dash of coconut or raspberry liqueur and serve immediately.