Apricot Fool

Apricot Fool

    Apricot Fool
    Apricot Fool

    Apricot Fool

    Fool is a traditional British dessert that, in this case, takes maybe one minute and thirty seconds to make. I told you I wanted this book to be about quick and economical recipes! I was not kidding. Usually, a fool is just a mess of fruit sauce and whipped cream, so I used my coconut-milk Whipped Cream recipe and just stirred in a little apricot jam to make this super fast. You could serve this with a cookie or just spoon it into a parfait glass, whichever you prefer. I love this dessert because it is rich and creamy but fruity at the same time. It’s perfect for summertime when you want something impressive for dessert but don’t feel like standing at the stove for hours.

    SERVES 4–6


    4 (14-ounce) cans coconut milk, unshaken and refrigerated
    1 teaspoon vanilla
    ¾ cup apricot jam


    1. Place a large metal mixing bowl, the metal beaters from a handheld mixer, and the cans of coconut milk in the refrigerator for at least 1½ hours.


    2. Remove the cans from the refrigerator, open, and skim the solid “cream” from the top of the each can of coconut milk and place it in the chilled metal bowl. If the cream is not solid but still soft, return it to the refrigerator to chill until it is solid; otherwise this recipe will not work. This should yield about 4 cups cream. Discard the remaining coconut water or reserve it for another use.


    3. Add the vanilla extract to the chilled coconut solids and beat with a handheld mixer on medium speed for about 30 seconds or until the coconut solids are creamy and soft peaks form.


    4. Fold in the apricot jam and spoon the fool into parfait cups or small bowls. Serve immediately. The whipped cream will soften considerably at room temperature so these really are best eaten right away.


    Note: Do not feel as though this can only be made with apricot. It is delicious to fold any jam that you have on hand into the whipped cream.