Raspberry Coconut Fool
Sweet, tangy and irresistibly delicious. This sugar free and vegan raspberry coconut fool will tantalise your tastebuds.
Servings 8 portions
- 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