Raspberry Coconut Fool

Sweet, tangy and irresistibly delicious. This sugar free and vegan raspberry coconut fool will tantalise your tastebuds.
Course Dessert
Cuisine British
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 portions
Calories 221kcal
Author Katrin N├╝rnberger


  • 2 x 400 ml can of full fat coconut milk cooled
  • 400 g raspberries
  • 1 tsp vanilla
  • 3 tsp erythritol or sweetener of choice
  • extra raspberries coconut flakes of chopped pistachios to decorate


  • The coconut milk cans need to be cooled in the fridge, preferably over night. This gives the majority of the liquid a creamy consistency
  • Scoop the firm bits out of the can and leave the liquid leftovers. They can be a nice addition to your next curry or added to your morning smoothie/porridge.
  • Blend the coconut with half the raspberries, vanilla and 2 tsp sweetener
  • Puree the remaining raspberries. Add 1 tsp sweetener if you like a bit more sweetness
  • Layer the mixtures in small glasses
  • Decorate with extra berries, coconut flakes or chopped pistachios


Serving: 125g | Calories: 221kcal | Carbohydrates: 9.3g | Fiber: 4.4g | Sugar: 4.6g