These bright, tropical yogurt cups are the kind of no-fuss treat that feels far more indulgent than it actually is. Tangy lactose-free yogurt gets swirled with maple syrup, fresh lime zest, and lime juice until it's creamy and citrusy, then topped with juicy pineapple chunks that have been lightly kissed with even more maple and lime. Toasted shredded coconut adds a warm, nutty crunch that makes every spoonful genuinely exciting. A sprinkle of hemp seeds rounds things out with a subtle earthiness and a little extra nutrition. Every single ingredient here is naturally free of rye — no grains, no flour, no hidden fillers to second-guess — so you can dig in without scanning labels or worrying about cross-contact. These cups come together in minutes and work beautifully as a quick breakfast, an afternoon snack, or a light dessert that still feels a little special.
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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.
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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