Apothecary Mary's Elderberry Fool with Sweet's Syrup
Have you ever heard of a fool? It's a lovely concoction of whipped cream, fruit, and extra goodies. This Elderberry Fool with Sweet's Syrup is a fun take on an old classic, the perfect addition for holiday brunch or dessert.
How is a fool different from a parfait?
Parfaits were traditionally frozen custard with cake, although we are all probably more familiar with the Americanized breakfast version that is yogurt and granola. A fool is whipped cream and fruit... no cake here. Although there's no judgment either if you want to add cake. Let them eat cake, right?
Can you make a dairy-free fool?
Yes, you can make a dairy-free fool! Coconut cream (yeah, the thick, almost solid cream from the can) works perfectly as a substitute for whipped cream.
This fool would be lovely with any fruit. Persimmons and chopped pears would be a nice addition! You can also sprinkle on crumbled cake or cookies (like gingersnaps).
So here you go, baby. I'm a fool for you, Elderberry Fool with Sweet's Syrup!
ELDERBERRY FOOL WITH SWEET'S SYRUP
Author: Apothecary Mary
- 1 can coconut milk (full-fat)
- 1 tsp sugar or coconut sugar (optional)
- 4 Tbsp Sweet's Elderberry Syrup
- Seeds from one pomegranate or other fruit
- Leave can of coconut milk in fridge overnight.
- Open can of coconut milk, remove solid white cream from can, and put in mixing bowl.
- Sprinkle sugar over cream.
- Whip coconut cream until similar to whipped cream.
- Layer whipped cream in dishes, alternating with layers of pomegranate seeds.
- Pour 1-2 Tbsp of Sweet's Syrup over each fool. Serve!
Enjoy, Sweet readers! Please post a photo to social media and tag @sweetssyrup and @apothecarymary if you make this recipe! We'd love to see!
Photos by Mary Banducci. Photos, recipe and blog portions reprinted with permission from Apothecary Mary. Learn more at www.apothecarymary.com