Coconut Yoghurt Cheese Pots recipe

A chilled, creamy dessert with a tropical coconut note and a subtle cheesecake-style richness. It is quick to assemble and works well as a light after-dinner treat.

10 min · Easy · Fusion Jump to method

Coconut Yoghurt Cheese Pots

Ingredients

2 servings
  • 200 g Coconut Greek Style Yoghurt
  • 100 g Greek Yoghurt
  • 100 g Cottage Cheese
  • 1 tbsp Honey
  • from 1 lime Lime zest
Nutrition Per serving
Calories 178 kcal
Protein 10.4 g
Carbohydrates 10.1 g
Fat 10.6 g
Saturated fat 7.2 g
Fibre 0.4 g
Sugar 9.4 g
Sodium 115 mg

Why this works

A creamy, moderate-protein dessert pot with relatively modest sugar, but a fairly high saturated fat content from the coconut yoghurt.

Protein from dairy. Greek yoghurt and cottage cheese contribute a useful amount of protein for satiety and muscle maintenance.

Calcium source. The yoghurt and cottage cheese provide calcium, supporting bone health.

Saturated fat caution. Coconut yoghurt increases the saturated fat content, which is worth noting if this dish is eaten often.

Method

  1. Spoon the cottage cheese into two serving glasses.
  2. Stir together the coconut Greek style yoghurt and Greek yoghurt until smooth.
  3. Layer the yoghurts over the cottage cheese.
  4. Chill for at least 10 minutes before serving.
  5. If desired, finish with a little lime zest or honey.
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Prefer the classic version? Jam and Yoghurt Layered Pots

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