Hailing from England, a fool is a custard-based dessert mixed with cooked fruit. Here, we substitute coconut cream and crème fraiche for the custard and stir in lightly sweetened cherries. Layered with fresh nectarines, this is one of the easiest and prettiest desserts you can make.
2 tsp pure vanilla extract, divided (TRY:Simply Organic Pure Vanilla Extract)
1 13.5-oz BPA-free can coconut cream, refrigerated for 24 hours
1/2 cup crème fraiche
2 large nectarines or peaches, pitted and chopped into bite-size pieces
1/4 cup unsweetened coconut flakes, optional
Coconut cream is 70% solids, so 1 can will yield enough solidified cream. If using coconut milk, you'll need 2 cans for desired volume. To ensure cream separates from the liquid, opt for pure coconut milk made without fillers such as guar gum or carrageenan.
Chill a large mixing bowl and beaters (for a handheld electric mixer) in fridge for 15 minutes.
In a small saucepan, combine cherries and any juices with 3 tbsp sugar and set on medium heat. Cook, stirring occasionally, until sugar has dissolved and cherries are slightly softened, 5 minutes. Remove from heat and add 1 tsp vanilla. Transfer cherry mixture to a blender and purée. Chill mixture until cooled, 15 minutes.
Remove coconut cream from refrigerator and turn can upside down. Remove bottom lid and drain any liquid (reserve liquid for another use such as smoothies). Scrape hardened cream out into chilled bowl (this will measure about ¾ cup). Using an electric handheld mixer, beat on medium-high until doubled in volume, 4 to 5 minutes. Add remaining 3 tbsp sugar and 1 tsp vanilla and beat for 1 more minute. Fold in crème fraiche. Drizzle with cherry purée and swirl with a spoon to combine. Cover with plastic wrap and return mixture to fridge for at least 30 minutes. (MAKE AHEAD: You can make the coconut cherry cream up to 2 hours ahead. To serve, divide half the chopped nectarines among each of 6 glasses. Divide half of coconut cherry mixture among glasses over top of nectarines. Repeat layers, dividing evenly. Garnish with coconut flakes (if using).
It really doesn’t get any easier than this foil-packet cherry crumble! For the fastest prep, opt for frozen cherries, which are already pitted, and thaw them overnight in the fridge. Be sure to drain any cherry juices after thawing to keep your crumble from becoming soggy. We love the tangy taste of Greek yogurt, but if you prefer a sweeter topping, try vanilla ice cream or frozen yogurt.
Coconut milk and fresh basil lend Thai-inspired taste to this all-American classic. Simmering the corn cobs with the broth after you remove the kernels is the secret for adding tons of flavor at no extra cost! To toast the coconut flakes, simply add them to a dry skillet on medium heat, stirring occasionally, until golden.