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!

Clear glass servings of vegan mango pineapple fool on a silver platter.


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. 

Vegan mango pineapple fool with coconut cream on top and a small bowl of mango pineapple puree.

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

A white bowl of mango pineapple puree with a silver spoon decorated with a dragonfly.

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. 

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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.

5 golden stars for rating recipes

Vegan Mango Pineapple Fool | Progressive Eats

Jennifer Field
Vegan Mango Pineapple Fool is bursting with tropical flavors and makes a lovely, light ending to a spicy meal.
No ratings yet
Tried this recipe?Please give it a star rating!
Prep Time 10 minutes
Total Time 10 minutes
Course Individual Desserts
Cuisine Caribbean
Servings 6 -8

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

If you are not concerned about keeping this vegan, you can substitute whipping cream for the cream of coconut. In that case, rather than adding lime juice, just add the zest from one lime to the cream.
Did you make this recipe?Please tell us what you loved!

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.

3 servings of mango pineapple fool on a silver platter and text reading: "Vegan Mango Pineapple Fool #progressiveEats "Taste of the Caribbean". "

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!

One serving of  mango pineapple fool  next to a bowl of pineapple mango puree on a turquoise placemat.

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

progressive eats logo

Main Course

Veggies/Side Dishes

Desserts

Thank you so much for spending some time with us today. Have a lovely day.

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10 Comments

  1. 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!

    1. 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.)

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