1. Mix the coconut blossom sugar with egg and vanilla bean paste on high until very light and fluffy – this takes about 4-5 minutes. Add the rolled oats, coconut flakes, and melted butter and mix well. Sift the flour on top and mix in – the dough will be quite sticky. Let the dough rest for about 5 minutes, then divide it between the six molds of a muffin tin*. Press the dough firmly into the molds to create the cookie cups – this works best with slightly damp fingers. Place the muffin tin with the dough in the fridge for about 30 minutes.

2. Preheat the oven to 350°F (180°C). Line each cookie cup with a small piece of baking parchment and fill with baking beans*. Bake in the preheated oven for about 16-19 minutes – the edges of the cookie cups should be golden brown. Remove from the oven and let cool down slightly, then carefully remove from the molds with a knife and allow them to cool completely on a wire rack.

3. If you want the cookie cups tod hold up a little longer, we recommend brushing the inside with a little melted chocolate. To do this, melt the white chocolate (over a hot water bath or carefully in the microwave) and then brush the inside of the cookie cups with a pastry brush. This step is not absolutely necessary, the cookie cups can also be made and served without the chocolate layer.

4. Carefully spoon out the top (white) layer of Skyr from each cup with a spoon. Leave the fruit layers in the cups and stir each one briefly. Cut the fruit or berries into small pieces (if necessary) and add some to the cookie cups. Top with the fruit filling from the Skyr cups and finish with the remaining (pure) Skyr. Decorate with fresh fruit to your liking and serve.