5 from 1 vote
Coconut Mango Fool
Prep Time
15 mins
Total Time
15 mins
A Fool or Eton mess (as my British aunt will correct) is a traditional English dessert, and is basically just berries and cream.
Course: Dessert
Servings: 8
Author: Ann Stewart
  • 2 ripe mangoes
  • 1/4 cup Sugar
  • 1 cups Cold Heavy Cream
  • 1/2 cup Powdered Sugar
  • 1 can of coconut milk
  • 1 28oz can crushed pineapple, divided
  • 4 tablespoons toasted sliced almonds
  • marcino cherries
  1. Strain the crushed pineapple to a mesh strainer.
  2. take chilled coconut milk from the fridge and open. drain off the clear liquid and reserve the rest. add to mixing bowl and start to whisk, you want to lighten it up. Add the heavy whipping cream to mixer. Whisk until soft peaks form. Add the powdered sugar. Continue to whisk until you achieve stiff peaks. Fold in a 1/4 cup of the crushed pineapple. Do not overmix!
  3. Add the remaining crushed pineapple, mango and sugar to a small bowl. Mix to combine.
  4. To assemble the fool, add a dollop of whipped cream mixture to the bottom of small serving glass. Add a layer of the mango and pineapple mixture. Top the crushed mango pineapple mixture with the toasted almonds. Add the remaining whipped cream mixture between the 4 dishes. Sprinkle the top mango pineapple mixture and add cherry.
  5. Best if made right before serving but if not Cover the glasses with plastic wrap and store in the refrigerator until you're ready to serve.