Wild Blueberry Fool

*DISCLAIMER: This is a sponsored post courtesy of Wild Blueberry and FitFluential. All opinions, thoughts, etc. are my own*

I’m not going to lie, this recipe feels a little like a cop out because it’s SO simple. It comes together in no time (quite literally) after a little prep work is done, it’s delicious, and it’s pretty damn good for you too. A short time ago, I was contracted through FitFluential to work on a campaign for Wild Blueberries - seeing as how blueberries are one of the few fruits that I eat year round, I jumped at the chance. I especially love wild blueberries because, despite their name, they have a few major differences from the big, bubbly conventional blueberries.


Wild blueberries are harvested from plants that grow naturally in areas such as Maine and parts of Canada. They thrive in the cold, icy environment which makes them much more intense and well, bluberry-ier (that’s a word now), than their conventional counterparts. A few other fun facts about wild blueberries:

  • Have higher level of phytochemicals (meaning good chemicals from plants) than conventional blueberries.

  • They are high in the antioxidant anthocyanin (due to their intense deep blue color) which helps to neutralize free radicals and inflammation and promote general wellness.

  • They’ve never been modified or changed since they plants are never commercially planted.

  • They’re always available frozen – fresh frozen foods are not only convenient but they’re often more nutritious than their fresh counterparts (particularly when items are out of season) and the price point isn’t bad either.

(You can find out where to purchase Wild Blueberries here!)


Basically, beyond being really delicious, wild blueberries are a pretty amazing recovery food. I keep them in steady rotation in my freezer year-round for that very reason (well, and the taste!). One of my favorite ways to eat wild blueberries is simply in a bowl, with some coconut milk and cinnamon – simple, full of antioxidants and healthy fats, and quick. I decided to take those same ingredients and dress it up a little bit. This recipe is a take on a classic dessert known as a “fool” which is basically some fruit or jam, whipped cream…and a spoon. It’s utterly simple but still nice enough to serve to impromptu guests, serve as a light dessert at a dinner party, or just eat on the couch while wearing spandex.


Find out more about Wild Blueberries, get more recipes, info, etc. by checking out Wild Blueberries on Facebook, Pinterest, and Twitter!

Wild Blueberry Fool

Serves 2-4


  • 2 cups wild blueberries
  • 1/4 cup water
  • 1 teaspoon honey or maple syrup
  • 3 whole cloves
  • 1 can full-fat coconut milk (refrigerated for 24 hours)
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cinnamon, for garnish
  • wild blueberries, for garnish
  • honey or maple syrup, for garnish


For a great tutorial on how to make coconut whip check out this page from Oh She Glows.

For a non dairy-free version, substitute organic heavy cream for coconut milk.

For a vegan version, use maple syrup instead of honey.


1. Place your can of coconut milk in the fridge for 24 hours. You can make your wild blueberry "jam" ahead of time for super easy construction as well.
2. To make wild blueberry jam: Place wild blueberries, 3 whole cloves, honey, and water in a small saucepot. Gently bring to a roaring simmer. Smash the blueberries a bit with a potato masher or large spoon. Reduce heat to low and let simmer for 15-20 minutes until thick. Remove cloves and set aside.
3. If you want a very smooth jam, puree wild blueberry mixture.
4. To make coconut whip: Turn can upside down and open. Remove liquid and set aside (keep it for cooking, smoothies, etc). Remove hard, white coconut cream and place in a chilled bowl. Add 1 teaspoon of honey and whip with a stand mixer or hand mixer. Add vanilla and whip again. You can chill the coconut whip for a more mousse-like texture if desired.
5. Place 2 tablespoons of jam in a small dish. Fill remainder of dish with coconut whip and gently swirl with a spoon. Garnish with a dusting of cinnamon.

Tagged: , , , , , , , , ,

Comments: 3

  1. D @ The Kosher Cave Girl December 6, 2013 at 10:12 am Reply

    I love blueberries. And this looks like such a delicious way to enjoy them! It’s fun when you find the extra sweet ones in the bunch. I find the best selection at Costco of all places :)

  2. Christine @ Love, Life, Surf December 6, 2013 at 10:28 am Reply

    This looks amazing Gabby! And super simple. Can’t wait to try it. And again, congrats on the Babble 100!

  3. Kierston @candyfit December 6, 2013 at 4:36 pm Reply

    It looks absolutely delicious! Congrats on Babble too!

Leave a Reply

Your email address will not be published. Required fields are marked *