Chocolate coconut trifle with mango and passion fruit

This tropical trifle is easy to make and a great start of the day. But it is also great for dessert!

For 4 trifles


  1. Roast the coconut shavings in a preheated oven at 165 ° C until golden brown and keep aside.
  2. Peel the mango and cut into cubes.
  3. Cut the passion fruit in half and scoop out the pulp.
  4. Divide half of the puffed buckwheat over the glasses and spread half of the coconut yoghurt on top.
  5. Spoon half of the La Vida Vegan white coconut spread on top and add the ripe mango cubes.
  6. Then make up the remaining buckwheat, coconut yogurt and La Vida Vegan white coconut spread.
  7. Finish with a layer of passion fruit and toasted coconut shavings. Enjoy!


  • 4 tbsp. La Vida Vegan white coconut spread
  • 400 ml coconut yoghurt
  • 6 passion fruits
  • 4 tbsp. puffed buckwheat
  • 1 ripe mango
  • 2 tbsp. coconut shavings