Blackberry Cranachan

by Edward Daniel
Caption of Blackberry Cranachan. Image by Edward Daniel (c).

Imbued with lashings of toasted crunchy oats wrapped in soft layers of yoghurt coconut cream this Blackberry Cranachan originally has its roots as a decadent Scottish breakfast treat. While the original has whiskey, this non-alcoholic version still delights. Biting into each layer creates a taste explosion of flavours.

Cranachan now doubles up as a dessert too.  Its opportune for harvest time but also the rest of the year.

Caption of Blackberry Cranachan. Image by Edward Daniel (c).
Serves: 20 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • For Cream
  • 15g unrefined raw cane sugar
  • 1 coconut milk can
  • 150g yogurt, vegan
  • For the Crunchy filling
  • 50g oats, jumbo
  • 15g unrefined raw cane sugar, ground
  • 200g blackberries


  1. Place the coconut milk can in the fridge for at least 8 hours. Open and skim off the cream on top and place in bowl.
  2. Make the cream by first caramelising the sugar in a non-stick saucepan – basically, soften the sugar and as it caramalises, add the coconut milk. Mix well. Transfer to a bowl and add the yoghurt.  Fridgerate for at least a couple of hours.
  3. Make the crunchy oat filling by combining the oats with ground sugar. Toast the oats by placing under a medium-hot grill.  Regularly stir from time to time.  Watch over carefully to ensure that the oats do not burn.  Set to one side.
  4. Layer the blackberries with the oats and then the cream, ensuring the blackberries are on top with the oat mixture.
  5. Serve immediately.


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