Pineapple Coconut Yogurt Clusters
These Pineapple Coconut Yogurt Clusters check every box. They’re cool, creamy, naturally sweet, and have just the right amount of crunch.
Servings: 10 units
Equipment
Ingredients
- 1 cup Greek yogurt 2% fat minimum (more is better)
- 1 Tablespoon vanilla protein powder just a tablespoon — not a full scoop
- 1 Tablespoon real maple syrup
- 1/4 cup unsweetened coconut flakes
- 1 cup chopped pineapple fresh or frozen
- 3.5oz (100g) of your favorite chocolate melted
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the Greek yogurt, vanilla protein powder, and maple syrup. Mix well.
- Stir in the shredded coconut and chopped pineapple.
- Using a tablespoon, scoop and form about 10 yogurt clusters. Place them on the prepared baking sheet.
- Freeze for 1 hour until hardened.
- When the clusters are firm, melt the chocolate.
- Drizzle the melted chocolate over the frozen clusters, then return them to the freezer for 1–2 hours until fully set.
Notes
Can I use canned pineapple instead of fresh?
Yes! Just make sure to drain it well so your clusters don’t get icy when frozen.
What kind of yogurt works best?
Greek yogurt gives a nice thick texture, but regular yogurt works too.
Are these clusters dairy-free?
They can be! Use your favorite dairy-free yogurt (like coconut or almond milk yogurt) to keep them plant-based.