Coconut Greek Yogurt Pie


What can I say about June?  Long and lazy summer days stretch endlessly on.  The girls have no schedules to adhere to, no responsibilities to carry out, and autumn is still far in the distance.  June is the childhood of the year — expectant and full of possibilities.  Everything is done spontaneously — going for a walk, seeing a matinee, shopping for a summer dress, making a dessert and making another dessert… 

My favorite healthy dessert recipe website is  Many of my dessert recipes have been adapted from or inspired by it.  Today I decided to try Katie’s Coconut Greek Yogurt Pie.  The only things I changed were making 1 1/2 portion of the filling, and making my own no-bake almond coconut pie crust.  When I make it again, I will try to churn the filling in the ice-cream machine and make it into an ice-cream pie.

Audrey and I made the dessert and left it in the freezer before we went to a 3D screening of Jurassic World.  Summer blockbusters are usually not my favorite kind of films, but I had fun today because I went with Audrey, who almost jumped out of her seat every time the Indominus rex made her sudden and stealthy screen appearance.  Every time someone got eaten Audrey would wince and turn her head from the screen while I felt nothing.  For the entire film, she grabbed onto my hand.   Audrey is definitely the targeted audience of the film.

When we got home, the dessert was ready!


Ingredients For the Filling:

2 cups plain yogurt of choice (I used non-fat Fage)

1/2 cup to 2/3 cup coconut butter , depending on desired thickness

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

Ingredients for Crust:

1 1/4 cups raw almond meal or almond flour (or you can grind 1 1/2 cup of almonds)

1/4 cup coconut oil, melted

1 1/2 tablespoon xylitol or sweetener of choice

1/4 cup unsweetened shredded coconut

(You can add a little more coconut oil if the almond mixture feels too crumbly.)



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. 


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