This is ultra-creamy, fluffy coconut dessert topped with toasted coconut flakes — rich, smooth, and ready for dipping or scooping. A light yet indulgent high-protein treat that feels like a tropical cheesecake dip.
Why You’ll Love This Recipe
- Creamy texture with beautiful toasted coconut topping
- High protein from cream cheese, Greek yogurt, and protein powder
- No-bake and ready in minutes
- Sweet coconut flavor with zero sugar
- Perfect for dipping low-carb cookies or eating by the spoonful
Ingredients (Serves 8)
- 8 oz (225g) cream cheese, softened
- 1 cup full-fat Greek yogurt or sour cream
- ⅓ cup (35g) vanilla whey protein powder
- ⅓ cup allulose or monk fruit sweetener (adjust to taste)
- 1 tsp coconut extract
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 cup heavy cream, whipped to stiff peaks
- ¾ cup unsweetened shredded coconut, toasted (divided)
For Serving (optional):
- Low-carb cookies, vanilla wafers, or berries
Instructions
- In a large bowl, beat softened cream cheese until smooth.
- Add Greek yogurt, protein powder, sweetener, coconut extract, vanilla, and salt. Mix until fully combined and creamy.
- Gently fold in the whipped heavy cream until light and fluffy.
- Stir in ½ cup of the toasted coconut. Reserve the rest for topping.
- Spread the mixture into a serving bowl. Top generously with the remaining toasted coconut.
- Chill for at least 30 minutes (or up to overnight) to set and develop flavors.
- Serve cold with low-carb cookies for dipping or enjoy straight from the bowl.
Prep Time: 10 minutes Chill Time: 30 minutes Total Time: 40 minutes
Nutrition (Per Serving — about ⅛ of the dish)
- Calories: ~220
- Protein: 12g (high)
- Total Carbs: 6g
- Net Carbs: 4g
- Fat: 18g
