Coconut Lime Yogurt Supreme

If you’re a fan of yogurt, you’ve probably found that reading the labels of almost every commercial yogurt in the grocery store makes you want to cry. Because carbs. Because sugars. Because strange things you don’t recognize. Because crap. What has eternally been marketed as a health food is often higher in carbs and sugars than regular ice cream. How in the world did that happen??! So I made you Coconut Lime Yogurt Supreme.

This Coconut Lime Yogurt Supreme is not complicated. In fact it’s super easy to toss together – because KETO and eating healthily do not have to be long, complex, or hard. But, in my little world, they do have to taste good. It’s near-on impossible for most folks to stick to any way of eating if it tastes nasty.

Coconut Lime Yogurt Supreme | Carrie Brown

I love yogurt.  I may get a bunch of you all riled up now when I claim that European diary is much better than stateside, but it’s true. So it’s been easier for me to forego yogurt since starting keto because the yogurts I am head-over-heels about are 5000 miles away anyway. But still, I miss it.

Coconut Lime Yogurt Supreme | Carrie Brown

Here I’ve blended Greek yogurt – look for the brand with the most fat and least sugars – with thick coconut milk to reduce the carbs and add some different nutrients. Then I added a little egg white for some protein, plus some other bits and bobs for flavor and texture.

Coconut Lime Yogurt Supreme | Carrie Brown

If you’re one of those folks who don’t mind eating the same thing for a few days in a row you could make a larger batch and keep it in the fridge so it’s ready at any time. It makes a great portable option if you’re on-the-go, and is good any time of day. And, if you find you need to up your fats you can enjoy a few spoonfuls of this after your dinner instead of a traditional fat bomb.

Yogurt just got healthy again!

 

 

Coconut Lime Yogurt Supreme

Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  2 mins  |   Total time:  7 mins  |  Serves: 2

What You Need

 

What You Do

  1. In a bowl, mix the yogurt, thick coconut milk, egg white powder, lime zest and juice, and erythritol or xylitol together well, until it is smooth and completely mixed.
  2. Toast the flaked coconut until the broiler (grill) just until gently toasted – this will happen very fast. Do not walk away otherwise you will have burnt coconut.
  3. Gently stir the toasted flaked coconut in to the yogurt.
  4. Store in an airtight container in the ‘fridge.

 

Top Recipe Tips

  • Look for Greek yogurt that has the least amount of sugars, and the most fat.
  • You can use a small lemon instead of lime if that’s what you have, or that’s your jam. But lime and coconut do go really well together. Just saying.
  • You can use either granular or powdered sweetener. If you use granular and don’t stir for very long, you might enjoy a little crunch here and there.
  • For egg-free use any sugar-free protein powder you like in place of the egg white powder.

 

Helpful Cooking and Recipe Links

 

Podcast Episodes and You Tube Videos

 

Substitutions

  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • Xylitol or allulose or erythritol are the sweeteners I recommend because they work very well. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results.
  • For egg-free use any sugar-free protein powder you like in place of the egg white powder.

 

Coconut Lime Yogurt Supreme | Carrie Brown

 

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