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Uber Pretty No-Cook Dessert Recipe

Servings: 2


  • 1 cup natural yoghurt or whipped coconut cream (see kitchen notes at the bottom)
  • 1/4 tsp ground cinnamon*
  • 1/2 tsp vanilla bean liquid extract
  • 2 mango cheeks (frozen is fine, out of season)
  • 4 tsp raspberries (frozen and defrosted is fine and actually makes for a delicious shot of colour with its juices)
  • 1 tbsp grade A maple syrup, or rice syrup or 2 drops stevia (choose your sweetness. they’re all fab!)
  • 2 tsp shredded coconut (you can make a batch of these coconut sprinkles and stash in your pantry and use for this recipe too. They're so divine and crunchy!)
  • 6-10 activated almonds depending on desired crunch factor. Smashed in a tea towel into pieces for sprinkling!


  • Mix the yoghurt, your chosen sweet element, cinnamon and vanilla in a little bowl.
  • Dice the mango cheek finely
  • Defrost your raspberries


  • Place a dollop of the yoghurt into each presentation glass / coupe
  • Then drizzle a teaspoon of raspberry into each glass and a few bits of mango.
  • Then another blob of yoghurt into each glass, finishing your yoghurt mixture.
  • Then another teaspoon each of the raspberries
  • Then the rest of the mango dice
  • Then your toasted coconut & almond sprinkles. There… Does it look like this?
  • DONE!


  • Then reason I don't use a ready made sweetened yoghurt is because that category is a minefield of additives like milk solids, white sugar, thickeners et all. With a high quality natural yoghurt, you stay in control!
  • Dairy Free Alternative: Coconut cream whips just like cream, but it takes a bit longer. Beat 1 cup on high with electric beaters andPerfect to use, sweetened with maple or stevia to taste once thickened, and a teaspoon vanilla bean extract for added deliciousness.
  • Activated nuts - a must moving forward in your wholefood kitchen. Read my post here to get the low down on why!