This Coconut Eton Mess, courtesy of model and Qnola founder, Danielle Copperman, is dairy, gluten, and refined sugar-free and perfect for giving your dinner guests something delicious to finish off their meal. A classic summer pud made even better in our opinion!


2 Tins Coconut Milk (or Coconut / Natural Probiotic Yoghurt)
1/2 Bar of Creamed Coconut, melted
1 Teaspoon Coconut Palm Sugar or Wildflower/Raw/Manuka Honey or Agave, optional
100g Coconut Flakes
100g Mixed Berry Qnola
50-60g Flaked Almonds
2 Tablespoons Chia Seeds
2 Tablespoons Desiccated Coconut
1 Tablespoon Maca and/or Baobab
1-2 Tablespoons Fresh Mint, diced
150g Strawberries, chopped or gently mashed
50g Raspberries, chopped or gently mashed
100g Blueberries, chopped or gently mashed
1 Teaspoon Fresh Lemon Juice
1 Teaspoon Vanilla Powder/Seeds/Bean Paste, optional


Passion Fruit
Mango Puree
Ripe Avocado, cubed Homemade Berry Chia Jam Chopped Medjool Dates


Start by whisking the solid part of the coconut milk (or your yoghurt of choice) to whip some air into it.

Fill a small bowl with boiling water and place the sealed bar of creamed coconut inside to soften it.

Whilst the creamed coconut melts, chop your berries and prepare your avocado or exotic fruits if using.

When the creamed coconut has completely melted, snip one corner off and add half of it to your cream mixture. Whisk again to combine. As the mixture begins to thicken, stop whisking and stir through your berries, chia seeds, honey (or sweetener of choice), maca, fresh mint, lemon juice and half of the coconut flakes.

Stir to combine and then either stir through the remaining coconut flakes and Mixed Berry Qnola, or use them to top each dessert to ensure they stay as crunchy as possible.

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