“Fool” is a time-honored English dessert that dates back as early as the 15th century. Traditionally made with stewed and pureed fruit that is folded into a sweet custard, modern versions of this recipe replace the usual custard with whipped cream and sweetened with sugar. Originally, the most common fruit used in fools was gooseberries, but more recent renditions may include any seasonal fruit, but gooseberry fool remains the perennial favorite.
Desserts can be problematic if you’re living a paleo lifestyle and diet, and even more so if you’re following autoimmune paleo, but not all is lost! This paleo-friendly revamp of Blueberry Fool is a cool, creamy treat that will definitely satisfy any paleo palate, but without the dairy and refined sugar, and supercharged with the addition of blueberries and coconut.
If you don't have blueberries on hand, rasperries or blackberries would be an delicious alternative. This recipe serves two to four people depending on serving size, but can be easily doubled to feed extra mouths!
Blueberries & Cream Ingredients
1 cup fresh or frozen blueberries
14 fl.oz. can of extra thick, full-fat coconut cream
2 tablespoons maple syrup or raw honey
The night before, put the can of coconut cream in the refrigerator to chill.
Put the blueberries in a small pan and stir in the maple syrup.
Heat the blueberries and gently smoosh them with the back of the spoon so they release some of their juice, but allow for some of the berries to remain whole
Allow the blueberries to simmer until the juice has reduced and turned into a sticky, blueberry syrup, set aside, letting it cool completely
Once the blueberries are cooled, place about 3 quarters of the chilled coconut cream in a bowl, discarding any liquid that may be in the bottom of the can
Add about 2 thirds of the blueberries to the coconut cream, and fold in carefully, giving it a streaky or marbled appearance
Divide the blueberries and coconut cream mixture into individual dessert cups
Using the remaining coconut cream, add a dollop of cream to each dessert. Alternatively, you can use a piping bag fitted with a large star-shaped tip
Drizzle the remaining blueberry syrup over each dessert