Black Pepper Free Pineapple Lime Yogurt Cups
Bright, tropical, and refreshingly light, these yogurt cups are the kind of no-fuss treat that feels like a mini vacation in a jar. The creamy lactose-free yogurt base gets a serious flavor lift from fresh lime zest and juice, plus a touch of maple syrup that keeps things naturally sweet without any overpowering heat or spice. Juicy pineapple chunks are tossed in a little more maple syrup and lime juice, so every bite has that perfect sweet-tart balance. Toasted shredded coconut adds a golden, nutty crunch on top, and hemp seeds bring a subtle nuttiness along with a satisfying boost of texture. The whole thing comes together in just a few simple steps — no cooking beyond a quick toast of the coconut in a dry skillet. For anyone navigating a black pepper sensitivity, this recipe is a genuinely safe and delicious option since every ingredient is naturally free of that spice, with no sneaky seasonings or spice blends to second-guess. Serve them straight away with a lime wedge on the side and you've got a stunning little dish that works for breakfast, a snack, or even a light dessert.
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Learn more →Ingredients
4 servings
Yogurt base
- 2 cups plain lactose-free yogurt
- 1 tbsp maple syrup
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
Pineapple topping
- 2 cups fresh pineapple, cut into ½-inch chunks
- 1 tbsp maple syrup
- 1 tsp fresh lime juice
Topping
- ¼ cup unsweetened shredded coconut
- 2 tbsp hemp seeds
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Toast the shredded coconut in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer immediately to a small plate and set aside.
- 2
In a mixing bowl, stir together the yogurt, 1 tbsp maple syrup, lime zest, and 1 tbsp lime juice until smooth and evenly combined.
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