oats
100 g · fine (gluten-free)
Community recipe
No-Bake Blueberry-Coconut Dessert
A refreshing, naturally sweet no-bake treat made with ingredients generally well-tolerated with histamine intolerance. It combines a delicate oat and coconut base with a delicious blueberry cream.
- Prep
- 20 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Category
- Dessert, Snack
Histamine assessment
Contains ingredients that require caution
At least one ingredient is rated caution. Check the ingredient details below.
Ingredients
Each ingredient is compared with the food database and manually checked.
Suitable
Coconut
50 g · gratedCoconut oil
2 tbsp · meltedMaple syrup
3 tbsp · 2 tbsp for the crust and 1 tbsp for the creamsea salt
1 pinchCoconut milk
200 ml · solid part from chilled (in a can)Blueberries
150 g · fresh (or gently frozen)Method
- 1
Step 1
Base preparation: Lightly blend oats and shredded coconut in a food processor. Add melted coconut oil, maple syrup, and a pinch of salt. Process until the ingredients combine into a slightly sticky mass.
- 2
Step 2
Press the mixture into the bottom of a small pan (approx. 15x15 cm) lined with parchment paper, or into 4 glasses. Tamp down firmly with a spoon and refrigerating to set.
- 3
Step 3
Pour the entire can of coconut milk (both solid and liquid components) into a bowl, add maple syrup and vanilla. Whisk or blend until smooth and creamy. Blend or mash fresh blueberries until smooth and gently fold them into the cream.
- 4
Step 4
Assembly and chilling: Evenly spread the blueberry cream over the chilled base. Garnish with a few whole blueberries and some coconut. Chill in the refrigerator for at least 2 hours, until the dessert is set.