A speedy but elegant dessert of cranberries and pomegranate with whipped coconut cream for the holidays.
Because every year around this time, we find ourselves a little shorter on time than usual, I like to keep a stash of dead-simple desserts up my sleeve. Something you can throw together in a matter of minutes or that can be made ahead of time but still has that wow-factor.
A fool is just that kind of dessert, speedy and simple; comfortingly old-fashioned but still elegant enough for a dinner party.
If you’ve never made one, a fruit fool is one of the easiest but most satisfying desserts you can throw together. It’s essentially just fruit compote swirled into whipped cream served in pretty glasses. You can serve it right away for a super soft and creamy texture or pop it in the fridge for a few hours or even overnight for a lighter, more mousse-like consistency.
My favorite kind lately has been a cranberry pomegranate version. The vibrant sweet-tart taste is a natural with cream.
The cranberry pomegranate compote is super-speedy to make but if you’ve got some cranberry sauce kicking around you could use that here as well in a pinch.
As for the cream part, I opted for a perhaps non-traditional but equally delicious combination of whipped coconut cream and yogurt. I particularly like the slight tang of goat milk yogurt and the added body it provides when folded into the whipped coconut cream. Of course if you’d prefer you can keep the entire dessert dairy-free and use all coconut cream instead.
Charmingly old-fashioned, this cranberry pomegranate fool is a welcome finish to any holiday dinner.