Mango coconut tiramisu

Fruity mango, delicate coconut cream, and crunchy oat cookies – this dessert tastes like a summer holiday in a glass. Simply layered, no baking required, and perfect for preparing in advance!

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

10 minutes + cooling time

Ingredients for approximately 4 servings

• Organic Oat Cookies Coconut & Blueberry
• 250 g coconut yogurt (1)
• 10 g agave syrup
• 1 ripe mango

preparation

• Place the organic oat biscuits in a mold.
  
• Mix coconut yogurt (1) with agave syrup.
  
• Peel the mango, cut off two large side slices, slice thinly; fold small pieces of mango into the coconut cream.
  
• Layer as follows: cookies → coconut cream → mango slices.
  
• Leave to infuse overnight in the refrigerator. For extra freshness: place in the freezer for 30 minutes. ❄️
  
• Enjoy as a summer breakfast or dessert – creamy, fruity, perfect! 🌴

Our HistaFood tip

For a low-fructose version, you can use blueberries, blackberries, or apricots instead of mango. Rice syrup is also an excellent alternative to agave syrup.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.