Raspberry, Rose, and Coconut Fool
- 450g raspberries, plus
- 150g for decorating
- 125g sugar
- Squeeze of lemon
- 300ml heavy cream
- 100ml Greek yoghurt
- 2 tbsp rosewater
- 30g toasted coconut flakes
- Pop the raspberries and 50g of sugar in a saucepan with the lemon juice. Cook gently for 15 minutes, then remove from the heat and allow to cool completely. Meanwhile whisk the cream with the rest of the sugar until you get soft peaks, then stir in the yoghurt and rosewater, and the cooled raspberry mix.
- Spoon into six glasses or pots, and leave to chill in the fridge for an hour. Top with extra raspberries and coconut flakes, and serve. Delicious!
30 mins
6 serving