Monday, July 16, 2012

Raspberry Coconut Fool and a Few More from the Farm

raspberry fool

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?

raspberry fool
raspberry fool_1
raspberry fool
raspberry jam-syrup-9

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 (รก 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.
- Then I took a few pints and canned some Raspberry Syrup using Marisa's recipe for strawberry syrup from the Food in Jars Cookbook subbing raspberries for strawberries, naturally.
- 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)
serves 6-8
This dessert is best prepared and served immediately. If it sits too long the raspberries and coconut cream will begin to separate.

3 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!)
1 teaspoon vanilla or almond extract
1/2 teaspoon rose water (optional)
toasted coconut flakes to serve (optional)

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, vanilla or almond extract and rose water (if using).
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.

17 comments:

  1. I've never tasted a freshly picked raspberry (they don't grow out here in Colorado), but from your pictures I imagine it would be heavenly!

    ReplyDelete
    Replies
    1. Oh yes they do! I've been raspberry picking already this season in Boulder,CO and made 20 jars of fresh picked jam.

      Delete
  2. Love these beautiful fools, the pics from your raspberry picking adventure, AND your puns. But especially the puns. Fantastic.

    ReplyDelete
  3. congrats! these look freaking delicious, too; i love coconut, but the flavors it's often paired with can get a bit trite so lovely to see you've paired it with raspberry here - something new!

    ReplyDelete
  4. holy crap, i must amend my previous comment - i CANNOT believe you do what you do in a kitchen of that size! WOW. simply jaw dropping. it reminds me a lot of the kitchen i had in my studio on first hill, right before i moved from seattle. kudos lady, kudos.

    ReplyDelete
    Replies
    1. Haha! Thanks! It was tough at first, but now I am so used to working in my small kitchen it hardly even bothers me anymore. When I have the opportunity to work in a bigger space all I do is make a bigger mess!

      Delete
  5. I'm a fellow fruit nerd, and lucky one in that I have a huge raspberry batch in my backyard - I got a pretty good haul today :) I mostly love eating them still warm from the sun, but I'm all about the rustic tart too, and this fool looks cool :) Great feature on Houzz - thanks for letting us into your kitchen!

    ReplyDelete
    Replies
    1. Renee - I definitely had my share of sun-warmed berries while I was picking. Every single one tasted like home in the summertime. :)

      Delete
  6. This looks wondeful! I loved the way you presented raspberry fool. Wow, those picked raspberries look so fresh!

    ReplyDelete
  7. The perfect healthy dessert!

    ReplyDelete
  8. I was going to make some hilarious pun like, I'd be such a fool not to try this! ha ha. [oh wait, I did say it][I love cheesy puns, too.]
    I loved your feature! I love seeing how people create so much beauty in small spaces. And this raspberry fool looks amazing.

    ReplyDelete
  9. Oh yes, that jam looks amazing!! And who doesn't like to see more berry picking pictures!

    ReplyDelete
  10. It just goes to show - it's not the space or equipment - it's the chef/baker. It is incredible to see what you have done in such a small space. I happen to love fools - the edible kind. This recipe sounds light and refreshing. Perfect for hot summer days.

    ReplyDelete
  11. This looks amazing! I love coconut milk but have never used it in desserts. Have you ever used coconut cream? It's much thicker and available at Vietnamese markets (I live in Cali btw).

    I look forward to making this fool recipe. I sure hope to be fulled!

    ReplyDelete

Thank you for stopping by!