It’s Progressive Eats time again, and this month, it’s all about Caribbean flair! I made some light, summery and oh so refreshing vegan mango pineapple fool to celebrate. Let’s make some together!
Another delicious dessert you might like is my creamy Key lime parfait recipe.
For ease of browsing, here are all of my individual desserts in one place. Thanks for stopping by!
When I heard that this month’s theme was Taste of the Caribbean (thank you, Coleen, for hosting!) I knew exactly what I was going to do. No–I didn’t know what I was going to make. I really don’t know very much about Caribbean flavors except for a vague sense that boat drinks and rum are possibly involved. No, I went to The Google and asked about traditional Caribbean desserts. My initial thought was flan, but I already made a chocoflan for Progressive Eats awhile ago, so that was out. A few lists mentioned guava fool, and I do love a good fool. They’re easy to make too. Lightly sweetened whipped cream swirled together with intensely flavored fruit puree or curd so it’s all marbled and lovely.
I’m not a huge guava fan, so I decided to take my tropical inspiration from mangoes and pineapples. Then I decided I wanted to keep things vegan, so I used coconut cream in place of the whipped cream, and this easy and delicious vegan mango pineapple fool was born.
Vegan Mango Pineapple Fool
There are two components to this vegan mango pineapple fool, and both share almost identical ingredient lists. First, there’s the mango pineapple puree. I made mine in the (affiliate link to a refurbished model–that’s how I bought mine) Blendtec, so I didn’t have to strain it or anything. Just blended and tada, that was it.
Pastry Chef Online Participates in Affiliate Programs. If you make a purchase through one of my links, I may earn a small commission. For more information click to read my disclosure policy
The second part is the coconut cream. Again: easy! Just scoop the thick “plug” of coconut cream from the top of cans of full-fat coconut milk and whip it until it holds soft peaks. A quick swirl of the two together, and you’re done. These would also make wonderful components for a vegan trifle. Just layer the puree and the cream together with chunks of vegan cake (lemon would be lovely) to make an impressive and summery vegan dessert. Yay!
But I’m here to show you how to make this fool, so let’s get on with it.
It will help me and other readers so much if you take a moment to rate and leave a review for this recipe.
You can use the stars to rate 1-5 (5 is best), and leave a review in the comments. It helps me make adjustments if any are needed, and comments help others decide whether the recipe is worth making.
Other ways to share include pinning, and/or sharing on your favorite social media platform.
Thank you so much for taking the time!
Vegan Mango Pineapple Fool | Progressive Eats
Would you like to save this post?
Enter your email address below, and don’t forget to check the box!
Ingredients
For the Puree
- 8 oz fresh pineapple chunks
- 8 oz fresh sliced mango
- 2 Tablespoons vegan sugar
- juice of half a lime
- heavy pinch of salt
For the Coconut Cream
- thick cream from the top of 2 cans of full-fat coconut milk (about 1 cup total)
- 2 Tablespoons vegan sugar
- juice of half a lime
- heavy pinch of salt
Instructions
For the Puree
- Place the fruits, sugar, lime juice and salt in the jar of your high speed blender and blend until completely smooth. Refrigerate until needed.
For the Coconut Cream
- Chill the thick coconut cream really well.
- Drain it through a fine mesh sieve for a few minutes if it seems a bit liquidy.
- Place the thick cream in the bowl of your stand mixer fitted with the whip attachment.
- Add the sugar, lime juice and salt and whip on medium high speed for about 5 minutes, or until it holds soft peaks.
To Assemble
- This is really up to you. You can make a large one or make individual servings. I just layered the puree and the coconut cream in small glasses and then swirled them together with a knife before topping with a bit more curd and another dollop of coconut cream. Easy!
Did You Make Any Changes?
Notes
So easy and light and perfect for the end of summer, right? I hope you give it a try. It’s a great hot weather dessert, for sure.
Here’s a pretty pin for you, if you’d like to save this recipe.
Now please enjoy the rest of the feast, brought to you by the very talented and creative bloggers of Progressive Eats!
Would you like to save this post?
Enter your email address below, and don't forget to check the box!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring dishes native to or inspired by the islands of the Caribbean. Our event is hosted by Coleen who blogs at The Redhead Baker. Our dishes this month are inspired by the cuisines of Jamaica, Cuba, The Bahamas and more. You’ll certainly find a delicious recipe to add to your repertoire!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Taste of the Caribbean Progressive Eats Menu
Main Course
- Caribbean Shrimp and Grits from Creative Culinary
- Cuban Sweet Potato & Black Bean Tacos with Candied Plantains from The Wimpy Vegetarian
- Instant Pot Jamaican Goat Curry from Spice Roots
Veggies/Side Dishes
- Easy Slow Cooker Jamaican Baked Beans from Mother Would Know
- Red Beans and Coconut Rice from All Roads Lead to the Kitchen
Desserts
- Bahamian Rum Cake from The Redhead Baker
- Coconut Macaroons from That Skinny Chick Can Bake
- Vegan Mango Pineapple Fool from Pastry Chef Online (you’re here!)
Thank you so much for spending some time with us today. Have a lovely day.
Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.
If you like my style, I invite you to sign up for my occasional newsletter, The Inbox Pastry Chef.
Expect updates on new and tasty recipes as well as a bit of behind-the-scenes action. I hope to see you there!
What would you like to do now? Click NEXT to explore my other Progressive Eats posts.
Join in Today!
I’ve been a huge coconut cream fan ever since I tried it with intense chocolate pudding to make vegan chocolate mousse. But vegan mango pineapple fool – well, wow is all I have to say. Oh, except for yum!
I think I would Quite Like it in mousse, but this was so summery and good! I shall save the mousse for winter!
Goodness Gracious!! such pretty photos and such a darling dessert!! Well done Chef hugs
I want to get together with you and have goat curry for dinner and fool for dessert! xo
Minimal effort for maximum deliciousness! These fools look fabulous! No fooling.
Ha! I see what you did there, Liz! And yes–so easy to make!
As if the name alone weren’t fun enough to say…these flavors! I support your choice of mango and pineapple (my 2 fave tropical fruits) over guava, and boy does this have me craving a little time in the tropics.
Thanks, Heather! It is very sunshiny tasting! And so easy to make too! (And I just don’t understand the whole guava thing. Guava paste, yes. But the fruit I find sort of boring. Sorry, guava.)