Vanilla Blueberry Yoghurt with toasted Coconut Flakes

Surdham Göb loves blueberry yhogurt just like us but unfortunately most products contain too much sugar. This recipe is the better choice because it's easy, healthy and qucik to make. Whenever you don't feel like cooking or you just want to eat sth. sweet to round up a nice dinner, make this fresh and quick blueberry yoghurt and everyone is happy.


  • 500 g blueberries
  • 2 bananas
  • 1 vanilla pod
  • 1 mini-red-beet approx. 50-80 g
  • 800 g soy yoghurt sugar-free
  • 100 ml Organic Veganz Rice Syrup
  • 80 g coconut flakes
  • 30 g palm sugar


  • Wash blueberries, then peel bananas and mash them with a fork in a big bowl.

  • Cut the vanilla pod in half and scratch out the pulp. Peel the red beet and grate finely with a sharp grater (ideal are Microplane-graters). Take the juice of the red beets and mix with bananas, vanilla pod, yoghurt and rice syrup.

  • Toast the coconut flakes in a frying pan together with palm suger, stirring constantly until golden brown.

  • Fold the blueberries under the yoghurt and sprinkle the coconut flakes on top.

Additional information

This recipe is from the book Vegan Daily von Surdham Göb