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Put the frozen raspberries in a saucepan together with a half tablespoon of Tagatesse. Add 2 table spoons of water and simmer for 15 minutes on a low heat.
Tip: You can make the coulis sweeter by adding more Tagatesse.
Remove from the heat and stir in the cold butter. Let it cool down.
Break the Tagatesse biscuits into large pieces and spread the biscuits over 6 glasses.
Mix the Greek yogurt with the cream cheese and 1 tablespoon Tagatesse and spoon over the biscuits. Finish the glasses with the raspberry mixture and leave for 3 hours in the refrigerator.
Sprinkle with coconut flakes for serving.