Chill the coconut milk in the refrigerator overnight, so that the firm part can separate from the liquid.
The next day, scoop out the solid part and beat with a mixer for 30 seconds. Add the birch sugar and beat for a couple of minutes until creamy and slightly fluffy (don’t worry if it doesn’t get as fluffy as regular whipped cream). You won’t need the liquid from the coconut milk can for this recipe, but there is no need to discard it as it goes well with baked goods, smoothies, or curry dishes.
Combine 200 g apple sauce with the yogurt, and mix in the whipped coconut cream.
Place in the freezer for approximately 30 minutes so that the mixture can firm up (you don’t want it frozen, so don’t forget it in the freezer).
Distribute 4 tablespoons of apple sauce among 2-4 jars and sprinkle each with a generous pinch of cinnamon.
Distribute the coconut blossom sugar among the jars.
Remove the whipped cream mix from the freezer, and distribute it across the jars by the spoonful.
Decorate the jars with apple slices, chopped almonds, and mint leaves.
You can enjoy the dessert immediately, or keep it in the fridge for up to 3 days. It will set and harden in the fridge.
If you like, you can substitute the coconut cream with another vegan whip cream (you’ll need about 200-250 g whip cream).