This easy yogurt fruit dip recipe makes the perfect snack or healthy dessert. Add just 4 ingredients to a bowl, give it a good stir, and you’re ready to serve it with your favorite fresh fruit!
While regular yogurt might seem healthy, a lot of brands you’ll find at the grocery store have lots of sugar additives or substitutes. When it comes to food I’m serving my kids, I like to know just what’s in them.
Many homemade fruit dip recipes also call for cream cheese or marshmallow fluff. This easy fruit dip recipe is a healthier version that still satisfies the sweet tooth. Serve it as an after school snack for the kids—they’re going to devour this one!
It’s a yogurt dip for fruit, but you can also serve it with graham crackers, muffins, and more. If you really want to score fun points with the kids, be sure to cut up some of these fun watermelon fries.
Ingredients You Need
Here are the main ingredients you need to make this healthy yogurt fruit dip. Skip to the recipe card for exact measurements.
- Greek yogurt: I like 2Good vanilla yogurt but you can also use plain Greek yogurt.
- Honey: Substitute with maple syrup for a touch of natural sweetness.
- Vanilla extract: Get that vanilla yogurt taste without the refined sugar.
- Cinnamon: Optional
- Fresh fruit: This easy dip recipe pairs well with a variety of fresh fruit. Dip fresh strawberries, apple or banana slices, watermelon fries, grapes, blueberries, you name it!
How to Make Yogurt Fruit Dip
Here are the basic steps, with images, for this easy yogurt fruit dip recipe. Skip down to the recipe card below for the full printable recipe.
- Add the greek yogurt, honey, vanilla, and cinnamon to a mixing bowl and stir to combine.
- Serve and enjoy. Transfer to a serving bowl and enjoy with your favorite fruit.
Recipe Variations
- Add healthy fats like almond butter or natural peanut butter.
- Put fun additions on top like lemon zest or fresh mint.
- Get some added protein by mixing in a scoop of vanilla protein powder.
- Stir in some cocoa powder for an extra touch of sweetness.
- Want a thicker dip? Mix in cream cheese.
- For a light and fluffy dip, fold the yogurt in with whipped cream or cool whip.
What to Serve with This Healthy Fruit Dip
- Break up sheets of graham crackers and dip them in.
- Make some fun and festive fruit skewers.
- Put together a fruit platter.
- Vanilla almond granola, grain-free granola, or healthy pumpkin slice granola.
- Spread it on these healthy banana muffins or gluten-free pumpkin bread.
How to Store
Store leftover fruit dip in an airtight container in the fridge for up to 4 days.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Yogurt Fruit Dip Recipe
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Ingredients
- 1 cup Greek yogurt plain or vanilla, I like 2Good vanilla yogurt
- 2 Tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon optional
- Fresh fruit for dipping: strawberries, watermelon, apple slices, watermelon fries, grapes, blueberries, etc.
Instructions
- Add the greek yogurt, honey, vanilla, and cinnamon to a mixing bowl and stir to combine. Transfer to a serving bowl and serve with your favorite fruit.1 cup Greek yogurt, 2 Tablespoons honey or maple syrup, 1 teaspoon vanilla extract, 1/8 teaspoon ground cinnamon
- Store leftover fruit dip in an airtight container in the fridge for up to 4 days.
Notes
Equipment
- Medium mixing bowl
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious! I used a bit more honey bc I was using plain Greek yogurt.
Love it!