Rose, raspberry and coconut fool

Fruit and vegetables

450g/1lb raspberries, plus 150g/5½oz for decorating
squeeze lemon juice
30g/1oz–50g/1¾oz toasted coconut flakes, to decorate

Cooking ingredients

125g/4½oz caster sugar
2 tbsp rosewater, or to taste

Dairy, eggs and chilled

300ml/10fl oz double cream
100ml/3½fl oz Greek yoghurt

Other

small handful crystallized rose petals, to decorate (optional). See recipe tip below

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