Toasted coconut and pecans, maple syrup, and a hint of vanilla—some of the ingredients that make this such a fun little alternative to a favorite breakfast staple. This Frozen Greek Yogurt recipe is as nutty as it is healthy, and it will give you the perfect start to your mornings.
The old, a-little-bit-lazier-with-breakfasts-me loved having a refrigerator stocked with light Greek yogurt that I could snag on-the-go for a quick breakfast. I opted for the light because the other stuff was full of too much added sugar, and we usually like to sweeten with honey or maple syrup so we can control what we’re eating.
Occasionally, I’d buy a tub of plain, non-fat Greek yogurt and add my honey and fruit and call it done. But, I wanted to try something a little different this go around.
In case you haven’t noticed, it’s been a little warm this Summer, and by that I mean, scorching hot with a solid month of no rain. I’ve been waking up thirty minutes earlier than normal to water all my flowers and the sod we laid last Fall so our garden can stay healthy and beautiful. Thankfully, it looks like second half of July will make up for the drought, and today looks like it will be a little rainy—YAY!!!
The point is, I’ve been spending a little more time outside in the heat of Mississippi’s Summer, so I was in the mood to try something a little different with my daily yogurt fix.
During our last trip to the grocery store, the kids begged us to get them a coconut so they could try some fresh coconut water. I spent a solid twenty minutes trying to open that thing, another ten minutes cleaning up the mess I made while opening it, and I stopped counting the time after spending what felt like forever just to peel the “meat” away from the thick skin. While I was determined to use the fresh coconut for this recipe, I’m going to recommend you picking up a bag of already shredded coconut, and just know it’s worth every extra penny you spend to not have to crack it yourself. Haha!
In addition to the coconut, I toasted some pecans and added all of the ingredients to my food processor and blended for a good 2-3 minutes. When I was happy with the consistency, I spooned it out into a plastic container and let it sit in the freezer for about twenty minutes, and it was ready!!
For a homemade, healthy frozen Greek breakfast yogurt recipe, it doesn’t get any easier than that!
This isn’t a dessert yogurt you’d expect at a frozen yogurt shop. It is best enjoyed at breakfast!
2 cups plain Greek yogurt, non-fat
2 tablespoons shredded coconut, toasted
1/2 cup chopped pecans, deeply toasted and cooled
1/2 teaspoon vanilla extract
2 tablespoons maple syrup
1 pinch kosher salt
1/2 cup frozen bananas
1/4 cup heavy cream
Spoon Greek yogurt and chopped pecans into a food processor and blend until pecans and yogurt are well combined.
Add all other ingredients to the food processor and blend for 2-3 minutes, until frozen bananas are fully blended and no large chunks are left.
Spoon yogurt into a plastic container; place in freezer for 20 minutes.
Top with your favorite fruit. The plums and mixed berries were super yummy!!