
These yogurt cups are a bright, tropical treat that feels indulgent without being heavy β creamy yogurt layered with juicy pineapple, a hit of lime, and a satisfying crunch on top. Maple syrup does all the sweetening here, standing in seamlessly for honey in both the yogurt base and the pineapple topping, so every layer is naturally sweet without any bee-derived ingredients. The pineapple gets a quick toss with maple syrup and fresh lime juice, which brings out its natural brightness and makes it taste almost like a quick macerated fruit. Toasting the shredded coconut in a dry skillet is a small step that pays off big β it goes nutty and golden in just a couple of minutes and adds a completely different texture to each spoonful. Hemp seeds round out the topping with a subtle earthiness and a little extra nutrition. Assembly is straightforward and the whole thing comes together in one bowl and a skillet, making it an easy win for breakfast, a snack, or even a light dessert.
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Toast the shredded coconut in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2β3 minutes. Transfer immediately to a small plate and set aside.
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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