Coconut Greek Yogurt Pie.
5 ingredients.
Nothing artificial.
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 Pie
Ingredients
- 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
Instructions
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:
Summer berries, yay! Yogurt and berries are a fav of mine– what a fun idea!
This is wonderful! I’ve never heard of yogurt pie before, but I love it now 🙂
Sounds so yummy! Think I’m out of coconut butter, so I’ll have to change that!
As for the 4th: unfortunately I’ll be working, but it’s for a good reason because I’m off the 3rd for my best friend’s wedding (and birthday)!
this looks amazing! you give me so much food inspiration! thank you!
This is stunning, and so simple to make! Perfect for this weekend!
just made this with cashew butter and SO coconut milk plain yogurt. it tastes AMAZING!!!! little more sugar than I’d like but heck it’s fourth of july weekend! thank you katie. love love love loveeeee your blog!
I made this for our Independence Day evening–after the celebrations. My vegan husband and I loved it! I added a little kefir with the yogurt, and I made a date/nut crust. I also made our own coconut butter (basically grinding up coconut flakes until creamy.) The crust didn’t work for the pie pan–didn’t cut well. But it was yummy and it would work fantastically in ramekins. Thank you for the recipe!
I just made this! I tasted it before putting it in the fridge and it was delicious! I used So Delicious coconut milk yogurt and the 2/3 cup of coconut butter. Next time, I will try using a flavoured coconut milk yogurt (strawberry or blueberry) just to switch it up! Thanks for the recipe Katie! 🙂
Not being acquainted with your cashew butter; etc; and normal everyday products substitutions?
Thanks
RTU
Stupid question, but does the yogurt have to be Greek yogurt? It’s called a Greek yogurt pie in the title, but the ingredient list just calls for any yogurt of choice. I can’t get vegan Greek yogurt where I live; will it still work?