Break the cocoa biscuits into small pieces and put the cream filling into a bowl. Melt the vegetable margarine, mix with the crumbled biscuits and the coconut flakes, then pour into a small springform pan (20 cm) and press down firmly.
Mix the Streichglück spread with the biscuit cream filling and the lukewarm Lughurt, then mix in the lemon juice and icing sugar.
Bring the gelling agent to the boil following the instructions on the packet, let it cool down a little, then add the cream spread mixture a little at a time, stir until smooth and pour into the springform pan.
For the glaze, bring the multi-fruit juice to the boil with the gelling agent following the dosage instructions, simmer gently while stirring, allow to cool down slightly, then carefully pour onto the cream mixture.
Place in the refrigerator, preferably overnight, to set. Sprinkle with coconut flakes before serving.