Refreshing Recipe: Coconut Mango Rose Cups with Cardamom and Maple Glazed Pistachios

Please enjoy this very yogic, Ayurvedic recipe from beautiful Wholesome Loving Goodness creator Lorien Waldron.

This is a delicious, simple, easy-to-prepare refreshing recipe made from a base of plain coconut yoghurt. There are a few stages to preparing this recipe, however once you’ve mixed up the three different layers of filling, it is so fast and easy to make, and tastes and looks amazing.


1/2 cup of desiccated coconut
1 cup of dried white mulberries 1/2 tsp cinnamon powder
1/2 tsp vanilla powder
3 tsp maple syrup
800 g plain coconut yoghurt
2 ripe mangos
1 tsp cardamon powder
1 tsp rose water
1 tsp beetroot powder
2 tbsp edible pink rose petals
2 tbsp calendula flowers tbsp chopped raw pistachios


Prepare the 4 following layers in 4 separate bowls:

Step 1. Preparing the Mulberry Granola
Using a food processor mix 1/2 cup of desiccated coconut, 1 cup of dried white mulberries and 1/2 tsp cinnamon powder and blend on medium speed until the mulberries are broken up into smaller pieces. Once prepared place aside while you prepare the rest of the layers.

Step 2. Preparing the fresh Mango Puree: Blend your fresh mango flesh, cardamon powder and a little water together in your food processor/blender until puréed. Set aside.

Step 3. Preparing the Coconut Layer: In a small mixing bowl, add 8 tbsps of plain coconut yoghurt, 1/2 tsp of maple syrup and 1/4 tsp of pure vanilla powder or essence. Mix together well and set aside.

Step 4. Beetroot + Rose Layer: In another small mixing bowl, add 8 tbsps of coconut yoghurt, 1⁄2 tsp of maple syrup, 1 tsp of beetroot powder and 1 tsp of rose water. Mix together well and set aside.

Step 5. Maple Glazed Cardamon Pistachios Garnish:

In another small mixing bowl add 2tbsp of crushed raw pistachios, a sprinkle of cardamon powder and 1⁄4 tsp of maple syrup. Mix together and let sit to the side while you start layering these bowls of goodness inside the cup!

Step 6. The final step!

  1. Line up your cups in a row to make it easy to fill them.
  2. Place 2 tbsp of the Mulberry Granola into each cup.
  3. Layer 2 tbsp of Mango Cardamon Puree on top of that and smooth out with your spoon.
  4. Layer 2 tbsp of the Coconut mix on top of the mango and smooth over with the bottom of your spoon.
  5. Layer 2 tbsp of the Pink Beetroot and Rose mix on top of the Coconut layer and smooth over by using the bottom of the spoon.
  6. Garnish with 1⁄4 tsp of the maple glazed cardamon pistachios, a sprinkle of edible rose petals and some yellow calenduler flowers.

Serve immediately or place in the fridge until ready to serve. (*Note, if placing in the fridge, make an effort to take them out of the fridge approx 15mins before serving so they are a nice soft consistency and are not too cold.) Voilla! Enjoy the loving deliciousness of this divine wholesome recipe!

Lorien Waldron is the author of the recipe book, ‘Simple Ayurveda in the Kitchen’, available via E-book on her website. She also runs online coaching programs designed to guide those seeking a healthy lifestyle and wholesome nutrition in the right direction. Connect with Lorien via social media and via her website