The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Spooned into this tropical take are layers of juicy mango, pineapple, and toasted coconut.
Why this recipe works:
- Cooking the pineapple eliminates extra liquid and concentrates pineapple flavor.
- Tangy and thick Greek-style yogurt adds flavor and body to the whipped cream.
Notes: Instead of portioning into individual glasses, you can also serve the fool family-style in a large bowl or trifle dish.
- 3 cups chopped fresh pineapple (from a 2 1/2-pound pineapple)
- 3 tablespoons granulated sugar, divided
- 1 tablespoon fresh lemon juice
- 1/2 cup sweetened, shredded coconut, lightly toasted
- 1 mango, peeled and diced
- 1 cup heavy cream, cold
- 1/4 cup Greek-style yogurt
Place pineapple and 1 tablespoon sugar in medium saucepan. Cook over medium heat, stirring occasionally, until fruit has softened and mixture becomes jammy, about 15 minutes. If pineapple looks too dry during cooking, add a teaspoon of water at a time. Remove from heat and stir in lemon juice. Adjust to taste with sugar and lemon juice. Chill until completely cold before using, about an hour.
Using mixer fitted with whip attachment, whip cream on high speed to soft peaks. Fold in yogurt, pineapple compote, and 1/2 of the coconut.
Spoon pineapple cream into glasses, alternating with fresh mango. Top with remaining coconut. Serve chilled.
4 6-ounce glasses