Summertime’s Berry Lovely Cookie Cups — Easy Gluten-Free, Vegan Dessert

by Rebecca A. Watson on July 1, 2015

in food, recipes

When I think of wealth, a few things come to my mind. I envision fresh flowers in every room. Images of salt-water swimming pools and Spanish-style houses in the sun float through my brain. And I see berries. All kinds of berries.


And since it is hella-hot out there for many of my friends both in Europe and State-side, I thought I would share with you a recipe I have translated and adapted from this German one.

Plus it’s summer, which means berries are in high-supply, so we don’t have to be wealthy to make this fantastic gluten-free dessert.

Summertime’s Berry Lovely Cookie Cream Cups

Makes Six Servings
Time to Prepare: 20 minutes


3 Whole Vanilla Beans
2 cans (14oz/400ml) coconut milk, (NOT LIGHT) refrigerated for at least 2 hours (better if done overnight)
2 cups (500g) of your favorite plain vegan yogurt
12 Tablespoons agave nectar, divided
4-6 cups (1500g) mixed berries (I used raspberries, blueberries and sliced strawberries), washed and ready to go
21 gluten-free, vegan chocolate chip cookies (check out your local coop — I used these but not sure if you can get them in the U.S.)
Mint leaves


1. Put on some summertime music. Reggae, maybe? Marinate the berries in 6 Tablespoons agave nectar for five minutes. You might balk at marinating them in sugar, but remember that they are pretty acidic so this just serves to cut that a bit. You can always try without, but I cut the amount from the original recipe already, so please use some.

2. Take your ice-cold coconut milk out of the fridge. This is an essential step, so if you forgot to do it, don’t panic. Just throw it in the freezer and set your timer for 30 minutes. If your dessert is late, no one will care. It’s that delicious 😉

3. Open the cans and put ONLY THE SOLIDS into a large mixing bowl. You can drink the watery part if you want 🙂 Beat on high for 30 seconds until creamy. Marvel at modern technology.

4. Slice open the vanilla beans the long way. Scrape out the insides and add them to the bowl. Add 6 Tablespoons agave nectar. Continue beating another minute or so, until creamy and smooth.

5. Fold in the yogurt gently! You want to keep the lightness of the whipped cream going 🙂

6. Place the cookies in a plastic bag and break them into smaller pieces. Or you can just break them up as you go if you’re not into the whole plastic thing.

7. In a juice glass (or coffee cup, which I used because I ran out of glasses), layer cookies, berries and cream twice. Garnish with berries and mint leaves.

8. Place in the fridge and serve within the day. Any leftovers (these are pretty filling) make an excellent breakfast dessert, or bressert, as Sante likes to call it.

gluten free dessert

Summer in a glass … Omnomnom!

I hope you are having an excellent summer. And if you’re looking for a special ritual this full moon (that’s tonight/tomorrow), check this out. Have a witchy week!

Did you like this recipe? Don’t forget to check out my recipe page for several delicious gluten-free, dairy-free treats, dinners and snacks! 

Photo Credits: seelenbleute, Attila Hildmann

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: