Coconut Greek Yogurt Pie.
No baking required.
Have you ever seen one of those no-bake Cool Whip pies?
Today’s recipe is a healthier answer to Cool Whip pie, with yogurt standing in as the base. Try serving it at a 4th of July party to balance out the heavier dessert offerings of brownies, cupcakes, and cheesecake.
This light and healthy Greek yogurt pie would also be great served at a summer breakfast or brunch.
Coconut Greek Yogurt PiePrint This Recipe
- 2 cups plain yogurt of choice (such as So Delicious, Silk, or Wholesoy)
- 1/2 cup to 2/3 cup coconut butter, depending on desired thickness (a substitution is listed in the recipe instructions)
- 2 tsp pure vanilla extract
- 1/8 tsp uncut stevia, OR 1/4 cup powdered sugar
- 1/8 tsp salt
- fresh berries of choice
- 9-inch crust of choice, optional
Blend all but the berries and crust until completely smooth. (This can technically be done by hand if your coconut butter is fully melted and your yogurt is not chilled, but it’s recommended to use a blender or food processor for best results.) Pour into either the pie crust or individual ramekins. Chill overnight, or until firm enough to cut. Top with fresh berries before serving. (For a coconut-free option, you can use cashew butter. The photos show the texture of a pie made with 1/2 cup coconut butter, but if using cashew butter I would recommend the larger amount since cashew butter does not harden when chilled.)
Question of the Day:
Do you have any plans for 4th of July?
Or, for international readers, when is your country’s national day?
Link of the Day: