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+ servings
3 dessert cups with raspberry coconut fool

Raspberry Coconut Fool

Katrin Nürnberger from sugarfreelondoner.com
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


  • 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 | Total Carbohydrates: 9.3g | Fiber: 4.4g | Sugar: 4.6g