Vanilla Blueberry Yoghurt with toasted Coconut Flakes
- 500125500 g blueberries
- 20.52 bananas
- 10.251 vanilla pod
- 10.251 mini-red-beet approx. 50-80 g
- 800200800 g soy yoghurt sugar-free
- 10025100 ml Organic Veganz Rice Syrup
- 802080 g coconut flakes
- 307.530 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.
This recipe is from the book Vegan Daily von Surdham Göb