Hi Hi! Today I’m passing by express mode to bring you an equally express recipe: mini cold coconut yogurt tarts, with frozen blueberries, jam, crispy biscuit… Spectacular!

Best of all, these mini cup cakes take up 5 minutes of your time at most. No more. And they are delicious. So if you are looking for a dessert for a dinner at home, with several guests and that is quick, easy and to everyone’s taste… This is what you need.


Vegan coconut yogurt (approx 300ml)

2 handfuls of vegan cookies (I used ‘maria’ style)

1 tablespoon vegetable margarine

1 tablespoon blueberry jam

2 or 3 tablespoons cold or semi-frozen blueberries


Grated coconut

Step by step

  1. Crush the cookies with the help of a fork, leaving small lumps, without turning them into dust.
  2. Put them in the bottom of a jar and set aside.
  3. In a pot or microwave, melt 1 tablespoon of vegetable margarine.
  4. Pour it over the cookies in the jar and mix , until making a paste between tender and crispy.
  5. Now, we pour generous vegan coconut yogurt on top, a little grated coconut, cold or semi-frozen blueberries and another layer of yogurt.
  6. We close with a little blueberry jam, a few pieces of walnuts and more grated coconut.
  7. And that’s it! In less than 5 minutes you have an AMAZING cold coconut yogurt cake with biscuit and jam.
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