Vegan Coconut Yogurt Clusters (Frozen Yogurt Cookies)
My favorite childhood dessert was a coconut cheesecake bar — known as kohuke in Estonia. I wanted to recreate something similar, but vegan and with less sugar. These frozen coconut yogurt clusters have that same creamy bite and chocolate shell, yet feel lighter and more nourishing. Enjoy them as a small ice-cream-style snack on a warm day or as a creamy yogurt treat whenever you want something sweet without going overboard.
Do I need silicone molds?
Not necessarily. A small pan with baking paper works too. Just freeze and slice into pieces.
Are these coconut yogurt clusters eaten frozen or thawed?
You can eat yogurt clusters straight from the freezer for the ice-cream-like texture or wait for 5-10 minutes for the creamy texture.
How long do they last in the freezer?
Coconut yogurt cookies last 2-3 weeks in the freezer.
Ingredients
Vegan Coconut Yogurt
Why It’s Used: Forms the creamy base that mimics a cheesecake-like filling.
Benefits: Dairy-free, lighter, and naturally tangy.
Substitute: Any thick plant-based yogurt (such as soy or almond).
Coconut Flakes
Why It’s Used: Adds texture and enhances the coconut flavor.
Benefits: Provides healthy fats and a satisfying bite.
Substitute: Finely shredded coconut or chopped nuts.
Maple Syrup
Why It’s Used: Naturally sweetens the yogurt mixture.
Benefits: Less processed than refined sugar and adds a subtle caramel note.
Substitute: Date sugar/syrup or honey (if not strictly vegan).
Vanilla Powder or Extract
Why It’s Used: Deepens the dessert’s flavor and adds warmth.
Benefits: Makes the yogurt taste more dessert-like without extra sugar.
Substitute: Almond extract (use sparingly).
Lime Zest (Optional)
Why It’s Used: Balances the sweetness with a fresh citrus touch.
Benefits: Brightens the flavor and prevents the dessert from tasting too heavy.
Substitute: Lemon zest.
Dark Chocolate
Why It’s Used: Creates a crisp outer shell that contrasts with the creamy center.
Benefits: Rich in antioxidants and lower in sugar when using high-cacao chocolate.
Substitute: Vegan milk chocolate for a sweeter taste.
Coconut Oil
Why It’s Used: Helps the chocolate melt smoothly and harden into a thin coating.
Benefits: Gives the shell a slight sheen and prevents cracking.
Substitute: Cacao butter for an even firmer chocolate layer.
MORE HEALTHY CHEESECAKE IDEAS
Vegan Coconut Yogurt Clusters (Frozen Yogurt Cookies)
Ingredients
Equipment
Method
- In a bowl, combine the coconut yogurt, maple syrup, coconut flakes, vanilla, and lime zest (if using). Stir until well blended.
- Divide the mixture between 4 silicone muffin molds or spread it into a small loaf pan. Freeze for at least 30 minutes, or until firm.
- Using a double boiler, melt the dark chocolate with the coconut oil, stirring until smooth.
- Pop the frozen yogurt pieces out of the silicone molds. If using a loaf pan, cut into bite-sized pieces.
- Dip each piece into the melted chocolate, place on parchment paper, and sprinkle with extra coconut flakes.
- Allow the chocolate to harden, then serve immediately or return to the freezer.
- Keep in an airtight container in the freezer and enjoy straight from there.
Notes
