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Coconut Cream Fool with Raspberries

kept byElyn7071
recipe byThe Kitchn

3 cups (450 grams) raspberries, divided
3 tablespoons granulated sugar, divided, plus more as needed
1 teaspoon rose water
2 (14-ounce) cans full-fat coconut milk, chilled overnight
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Toasted coconut flakes, for serving (optional)



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