Strawberry Jam Fool with Coconut Whipped Cream

by autumn on February 12, 2014

Strawberry Jam Fool with Coconut Whipped Cream // Autumn Makes & Does

I’ve been wanting to try making the elusive coconut whipped cream for a really long time, but am just now getting around to it. This can only mean that I’ve failed to have enough occasions lately that necessitate whipped cream. #Morepie. The reality of my life is that while I don’t typically have heavy cream on hand (I KNOW), I really almost always have a can of coconut milk squirreled away somewhere in the apartment. SO. I can see the virtue of coconut whipped cream, which uses the cream that rises to the top of a chilled can of coconut milk to make–surprise–whipped cream. Also, making whipped cream out of something that is not heavy cream feels like fun, subversive science. I’m into it.

Strawberry Jam Fool with Coconut Whipped Cream // Autumn Makes & Does

A fool, a traditional English dessert made of fruit folded into whipped cream, is one of my favorite ways to put home canned jams and preserves to use. I used my homemade strawberry preserves here because they have a looser set and fold into the whipped cream very easily. I hope it goes without saying that you don’t have to use homemade strawberry preserves (storebought is just fine), but if you’re using homemade, choose a jam or preserve that didn’t set to stiffly. This will keep your folding job easy.

Strawberry Jam Fool with Coconut Whipped Cream // Autumn Makes & Does

After using this coconut whipped cream tutorial from Oh She Glows to make one can’s worth of coconut whipped cream, I gently folded in a half-pint of strawberry preserves and 1/2 teaspoon vanilla extract. The strawberry preserves measured around a scant 3/4 cup. I would recommend folding in 1/2 cup jam or preserves along with the vanilla extract, tasting the fool, then adding more jam to adjust for sweetness and your own taste. I’ve made jam fools with heavy cream before and, I must say, a virtue of the coconut cream in this recipe is that when refrigerated, it firms up just slightly and gets to a really delicious mousse-like texture. While the texture of heavy cream tends to deteriorate once whipped and refrigerated, the texture of these really held up in the fridge. It makes 3-4 small servings.

I’ve been resisting citing all the bad puns that make this a particular dessert well-suited for Valentine’s Day, but they’re there. More importantly, it’s totally pantry-friendly, has exactly 3 ingredients, and seems way fancier that it is because it has a funny name. In other words, winning!

About 

Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.

{ 4 comments… read them below or add one }

1 Erika February 12, 2014 at 3:15 pm

Just the thought of coconut whipped cream gives me good vibes… I need to make this.. I also feel like I can no longer call someone a fool and it be a bad thing.

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2 Zainab @ Blahnik Baker February 14, 2014 at 5:24 am

How did I not know that you can whip coconut milk? I was so amazed this morning when I read this post that I an home and tried it. I always have a can of coconut milk and I was so happy with coconut whipped cream. Thank you for this discovery. I feel like my life is BLOWN!! Ok, this jam fool is amazing and just so easy!!

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3 autumn February 14, 2014 at 11:22 am

It’s really amazing the first time you do it, right? I was surprised how well it worked though. Happy I could be a little part of your kitchen discovery :)

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4 Kelly @ Kelly Bakes February 19, 2014 at 5:35 pm

So NoRA made a cupcake for Valentine’s Day called Gold Club, which is a heavenly coconut cake with strawberries baked in, topped with coconut strawberry buttercream and rolled in gold glitter (it is, after all, named after a CT ‘adult entertainment’ club). Needless to say, the combination is my new favorite and this recipe is probably the most amazingly easy way to achieve it. You’d be a fool NOT to make this. #seewhatididthere

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