Caramelised Apple Fool

Gluten free | Sugar free | Dairy free
Serve 2

Why it’s delicious

A simple cooked apple, caramelised and sweetened gently before being topped with a creamed coconut fool. So good, so easy and a wonderful dessert or treat. 

Helpful hints and tips

You will need to start this recipe a couple of hours before you intend to eat, as the coconut cream needs to spend time in the freezer. 

Ingredients

1 can of premium coconut cream, placed in the freezer for 3 hours - do not shake the can
2 medium Granny Smith apples, skin on, cored and diced
2 tbsp Sweet as Fibre Syrup 
6 tbsp water
1 egg white
2 tbsp Pure as Inulin Powder
½ tsp pure vanilla extract

Method

Ensure the coconut cream spends at least 3 hours in the freezer or overnight in the fridge. This will ensure that the coconut cream solids settle to the top of the can, while the liquid remains at the bottom. 

Heat a heavy-bottomed frying pan on medium heat. Add the diced apples and fibre syrup, and stir to combine. Cook for 5 minutes. 

Add 3 tablespoons of water, stir and cook the apples for a further couple of minutes before adding the remaining water and continuing to cook. 

After about 10 minutes, the apples should be well-cooked and beginning to caramelise nicely. You may need to add a couple more tablespoons of water to create a little syrup at the bottom of the pan. Take the pan from the heat and set aside to cool the apples.

In a small mixing bowl, whisk the egg white with an electric whisk or by hand. As the whites begin to froth, slowly incorporate 1 tablespoon of inulin powder, whisking continuously until the whites are stiff and glossy, like a meringue. 

In another small mixing bowl, spoon in the thick coconut cream from the top of the can. Remove as much thick cream as you can. Once the cream becomes liquid like coconut water, stop spooning and set the liquid aside. You can either discard the liquid or use it in curries and soups. 

Using a clean whisk, whisk the coconut cream with the remaining 1 tablespoon of inulin powder until it thickens to the consistency of whipped cream. Add the vanilla extract and stir to combine, then gently fold the egg white meringue into the coconut cream.

Portion ¾ of the apples into 2 decorative glasses, then top with the coconut fool. Finish each glass off with the remaining apples and pour over some of the syrup. Serve immediately. 

This recipe is copyrighted to Chef Bridget Davis of Bridget's Healthy Kitchen and remains the property of Bridget's Healthy Kitchen. Copying, sharing or reuse of this recipe in any way, shape or form is only permissible with the strict approval of Bridget's Healthy Kitchen. Failure to comply could result in legal action. Please contact us at admin@bridgetshealthykitchen.com if you have any queries about this or any other Bridget Davis copyrighted recipe.