The easiest most delicious creamy treat that you can make in under 10 minutes to satisfy your sweet tooth needs! Make this Greek Yogurt Dessert with Creamed Coconut in lovely martini glasses and you have yourself an impressive-looking, but easy dessert for your dinner party!
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Why You Will Love This Greek Yogurt Dessert
- Only 4 ingredients are needed for this delicious dessert!
- Great choice when you need a quick dessert – it will only take 10 minutes!
- Our favorite dessert to serve after a big meal. It’s a great option after a rich winter meal or a decadent BBQ!
- The best part is that you can use the tinned fruit you have in your cupboard or top it with fresh fruit when it is in season!
- This is a relatively healthy dessert – gluten-free, low in sugar and high in protein!
- Fancy something a little more? Add a buttery crumb at the bottom of the glass before topping it with delicious Greek yogurt with creamed coconut!
Note On Ingredients
Only 4 main ingredients are needed for this sweet treat. But choose them carefully for best results.
- creamed coconut: from a block or a sachet (not tin), see details below.
- Creamy Greek yogurt (see details below).
- icing sugar: also known as powdered sugar or confectioner’s sugar.
- fruit: fresh or tinned. On this occasion we used mandarin segments and tinned pineapple chunks, but you may use your favorite fruits, like fresh berries, orange segments, bananas, peaches etc to make it a perfect dessert for you.
Creamed Coconut Block
This recipe requires creamed coconut. Don’t confuse it with coconut cream or coconut milk though – they have completely different textures. Creamed coconut normally comes compressed into a block shape or small (50g) sachets. We typically find this in the international food isles in the Thai or Chinese sections.
What Yogurt Works Best
We highly recommend using full-fat Greek yogurt (whole-milk Greek Yogurt) in this recipe and any other desserts or baking recipes.
It gives this dessert the best creamy texture. However, not all Greek yogurt brands are the same. Choose the type of plain Greek yogurt that is very thick and creamy. Unfortunately, natural yogurt is typically not thick enough for these yogurt desserts. We have not yet found a nonfat yogurt that worked in this recipe either!
If you are struggling to find thick yogurt, you may mix cream cheese and non-fat Greek yogurt with a handheld mixer. This combination should achieve a similar texture.
Let’s jump straight into this easy recipe!
Roughly chop 80g of creamed coconut. Normally, when you buy a block of it, it has coconut oil set on one of the sides. Don’t use that side. Use the part of it that doesn’t have any coconut oil or at least not much of it. Pop into a small saucepan with 50ml of water. On low heat, stir until creamed coconut dissolves and thickens slightly, then take off the heat and leave to cool.
We use full-fat Greek yoghurt. And that’s exactly what this dessert needs, a kind of Greek Yogurt that ISN’T thin and runny. Spoon your yoghurt into a mixing bowl. Then sift in icing sugar and mix well. You may also add some vanilla extract or vanilla bean paste if you wish.
When the coconut mixture has cooled down, mix it in with the yogurt. The mixture will look creamy but won’t be completely smooth because of the coconut. Spoon into four glasses. You can now place them in the fridge to chill until you’re ready to serve.
When ready, chop your fruit into small pieces (or open a couple of tins of fruit). You can use one or more different fruit, whatever you feel goes well with coconut flavour. Fresh seasonal fruit or any tinned varieties will work! We like to use, fresh kiwi, banana or mango, tinned peaches, pineapples or mandarin segments. Any tropical fruit works! Top your Coconut Pots with chopped fruit and serve immediately.
Any tropical fruit – tinned or fresh – will work just fine! We like a mixture of fresh bananas, kiwi and apricots. You can also try this wonderful dessert with berries, like raspberries or strawberries. Out of season, we like to use tinned fruit, anything from tinned peaches, mandarin segments, and pineapple chunks to tinned fruit cocktail! If using tinned fruit, make sure to drain it thoroughly first!
Yes, you can. Make the coconut yoghurt and divide it between glasses. Then cover each glass and store them in the fridge for up to 3 days. Just before serving, top the coconut desserts with fruit and decorate with fresh mint! You can also drizzle the top with raw honey or maple syrup if you have an extra sweet tooth!
Other Recipes With Creamed Coconut
If you have creamed coconut left, try our Vegan Pineapple Stir Fry with Curried Coconut Sauce. You won’t be disappointed! Other recipes that require creamed coconut include:
Other Desserts With Yogurt
Incorporating yogurt into bakes is a perfect way to make them moist and extend their shelf life. What is more, used instead of heavy cream in cheesecakes, tangy yogurt not only makes them lighter but adds another layer of flavor. Here are some of our favourite Greek yogurt dessert recipes:
- Lithuanian Apple Cake (Apple Yogurt Cake)
- Baked Yogurt With Mango (Bhapa Doi)
- Spelt Cake with Plums and Yoghurt
- Yogurt Bark
- Greek Yogurt Brownies
Greek Yorgurt Dessert With Creamed Coconut
- 80 g creamed coconut from a block or a sachet (not tin)
- 50 ml water
- 500 ml Greek Yogurt full-fat thick and creamy kind
- 80 g icing sugar
- ½ tin of mandarin segments
- ½ tin of pineapple chunks
- Roughly chop your creamed coconut. Tip it into a small saucepan and mix with 50ml of water. On low heat, stir until creamed coconut dissolves and thickens slightly. Then, take off the heat and leave to cool down.
- In the meantime, sift icing sugar into Greek yogurt and mix well.
- When cooled, fold the coconut mixture into the yogurt. Spoon into four glasses. Place in the fridge until you're ready to serve.
- Top with drained tinned fruit (or use fresh fruit if you wish) and serve immediately.