Raspberry Fool

A simple and elegant dessert with only five ingredients, Raspberry Fool is perfect for a romantic dinner, cozy dinner for one or an extra special dinner party. It’s light, healthy and sure to impress even the most sophisticated dinner guest.

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One of my favorite desserts growing up was Strawberry Fluff. It was a boxed pudding that was airy, and filled with tiny air bubbles and I loved it. I haven’t found a vegan version of it but this vegan Raspberry Fool comes close enough.

It’s made with only five ingredients: coconut whipping cream, fresh and frozen raspberries, granulated and confectionery sugars and and sliced almonds as garnish, and best of all, there’s no baking or cooking involved. Perfect when you need a fast, easy but spectacular dessert. It’s perfect for a Valentines Day celebration, a light birthday dessert, for a special glam occasion like Oscar night or anytime you want a sweet and light dessert.

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Making Raspberry Fool

Few desserts are as easy and spectacular as Raspberry Fool. For this recipe I used Silk Whipping Cream Alternative. It’s unsweetened and whips up beautifully. Be sure to use your beaters or mixer at a high speed for creating peaks. You can also buy ready made vegan whip cream, but for Fools, you want a thick cream, so its preferable to make your own.

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For the recipe, I use a combination of fresh and frozen raspberries. They look more sophicated as a topping, and frozen raspberries add a deeper flavour in a puree than fresh berries.

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You begin by making a raspberry puree by adding 2 cups frozen berries with the sugar into a blender. Blend on high until pureed. Pour into a measuring glass and set aside to chill in the refrgerstor.

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Next add the chilled whipping cream and confectioners sugar in a large mixing bowl. Whip on high until stiff peaks form and whip cream is spoonable and holds its shape. Once whipped, spoon raspeberry into the whip cream in two batches. Fold in gently to form swirls. Don’t overmix, you wants raspberry swirls.

Finally, immediately carefully spoon into serving dishes. Refrigerate if you will be serving the Fools later.

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Simple Elegant and Sure to Please

Raspberry Fool is a great dessert to make when you need something fast and fancy. I like to keep a carton of vegan whipping cream in my fridge so I can whip together this fast and special dessert at any time.

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I love this dessert because I don’t have to bake anything, and it is still substansial and dressy enough even for the most special of occasions. I like to serve Raspbery Fool with danish butter or shortbread cookies for a perfectly sweet and light finish to any meal. Enjoy!

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More Extra Special Vegan Desserts

Vegan desserts are both healthy and spectacular, and you don’t have to sacrifice anything. Here are some of my favorites special occasion recipes:

Strawberry Shortcake

Gluten Free Orange and Lemon Cake

Pineapple Upside Down Cake

Strawberry Spoon Cake

A vegan diet is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una

Raspberry Fool

Course: Dessert
Cuisine: American
Keyword: fool, pudding, raspberry
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: unarosevegan
Print Recipe


  • 2 1/4 cups frozen raspberries mostly thawed
  • 1-2 tablespoons granulated sugar
  • 2 cups vegan whipping cream chilled, preferably overnight
  • 1/4 cup confectioners sugar Added by tablespoon until desired sweetness
  • 1 teaspoon alcohol free vanilla extract
  • 12 fresh raspberries
  • 1/4 cup sliced almonds


  • Divide the mostly thawed frozen berries, separating 1/4 into a small bowl. Set aside.
  • Puree the remaining 2 cups of frozen raspberries in a blender with 1 tablespoon of granulated sugar. Taste test and add 1 more tablespoon if desired. Blend until smooth. 
  • In a large mixing bowl, combine the cream and vanilla extract. Add the 1/4 cup confectioners sugar, one tablespoon at a time, tasting after each addition.
  • Whip cream with an electric stand or hand mixer on high until stiff peaks form and cream is spoonable and holds its shape.
  • Spoon half the raspberry purree onto the whip cream. With a large soup spoon or spatula, gently fold the pureed raspberries into the whipped cream mixture, leaving visible swirls. Gently fold in the rest of the puree. Be careful not to overmix.
  • Spoon the whipped cream into 4 cups or bowls. Combine the fresh and frozen raspberries. Spoon it evenly on top and sprinkle with sliced almonds. Serve immediately.


This dessert is very sweet. If you prefer a less sweet version, add sugar to the whipping cream gradually, and taste test after each addition. The whip cream should be quite sweet to counter the tartness of the berries.
When adding sugar to raspberries, keep this in mind, and make sure the puree remains a bit tart.