Coconut Greek Yogurt Fruit Salad

5 from 1 vote

Coconut Greek Yogurt Fruit Salad! Made with fresh fruit, Greek yogurt, vanilla and coconut milk. This salad is a healthier spin on fruit salad. Paleo + Vegan options included.

Prep Time10

Cook Time0

Chill Time20

Total Time30

Course: Appetizer, Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 96kcal

Author: Megan Olson

Equipment

Mixing Bowl

Ingredients

1 cup strawberries sliced
1 cup blackberries
1/2 cup raspberries
1/2 cup blueberries
1/2 cup nonfat Greek yogurt replace with coconut or almond yogurt for Paleo and Vegan and double to 1 cup
1/4 cup unsweetened coconut milk omit if making Paleo or Vegan
1/2 teaspoon vanilla extract
Stevia optional
2 tablespoons pumpkin seeds optional

US Customary - Metric

Instructions

Place the Greek yogurt, coconut milk, vanilla and stevia in a blender. Blend on high until smooth. Note, if the mixture is too thick add another 1-2 tablespoons of milk and blend again.
Transer the berries to a large mixing bowl then pour the yogurt mixture over the berries. Stir to combine. Stir in optional pumpkin seeds for crunch!
Chill in the refrigerator 20 minutes then enjoy! Recipe keeps up to 5 days.

Video

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
If making this recipe dairy-free for Paleo and Vegan, substitute the Greek yogurt with coconut yogurt or almond yogurt and double the quantity so it is 1 cup. Also, omit the milk. Coconut yogurt and almond yogurt are already thin.

Nutrition