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Home » Breakfast » Cocoa Banana Yogurt with Coconut

Cocoa Banana Yogurt with Coconut

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 9, 2017
4.60 from 15 votes


Last Updated May 20, 2020 | 2 Comments

This post may contain affiliate links. Read my disclosure policy.

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bowl filled with cocoa yogurt sliced bananas and healthy peanut butter

Rich, creamy and chocolatey, this Cocoa Banana Yogurt is delicious for breakfast or dessert! Sweetened with honey and banana, this bowl of creamy yogurt has no processed sugars.

Cocoa Banana Yogurt with Coconut

My husband and I have been working really really hard to reduce our sugar intake. Let’s not go crazy here, that doesn’t mean I’m cutting out ALL sugar. I still need cookies and chocolate every so often.

But, we’re trying to cut sugar where sugar can be cut. For us, that means yogurt with less sugar or jazzing up our own bowls of plain yogurt with things like honey, homemade granola, natural peanut butter and fruit.

It has also meant drinking plain, no sugar added soy milk with our coffee.

I don’t recommend it.

But, that one simple change is saving us at least 20-25 grams of sugar a day (5-6 teaspoons of sugar). Add that up for the week, the month, THE YEAR…

Guys, that’s a lot of sugar.

Actually, it’s approximately 1,820-2,184 teaspoons of sugar.

Yes, I KNOW. That was my feeling too. So, I decided I had to choose- sweetened milk or cookies and ice cream. The winner was obvious.

But, let’s not dwell on that. It’s too sad. After all, we all know too much of a good thing is never a good thing. So, my solution has been to come up with snacks or treats that still taste sugar packed, but really aren’t (at least, not as much).

This cocoa banana yogurt was a pleasant surprise. I will add, however, that the banana adds a lot of natural sweetness and should not be skipped. If you don’t have bananas, try a different fruit like strawberries or frozen berries. I added the peanut butter because chocolate + peanut butter + banana are a match made in heaven, but it’s totally up to you. Any other nut or seed butter would also taste great!

Yogurt cocoa banana bowl

 

Cocoa Banana Yogurt with Coconut

Cocoa Banana Yogurt with Coconut

4.60 from 15 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Rich, creamy and chocolatey, this Cocoa Banana Yogurt is delicious for breakfast or dessert! Sweetened with honey and banana, this bowl of creamy yogurt has no processed sugars.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 2 servings
Calories 264 kcal

Ingredients
 
 

  • 2 cups plain Greek yogurt
  • Cocoa powder - to taste
  • Honey - or maple syrup, to taste
  • 1 banana - sliced
  • 2 tablespoon peanut butter
  • Cocoa nibs
  • Shredded coconut
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Instructions
 

  • In a medium mixing bowl, combine the yogurt with the cocoa powder and honey. Start with 1-2 teaspoons of cocoa powder and 1 tablespoon of honey. Combine and taste, adding additional cocoa powder for a more chocolaty taste and more honey to sweeten it up.
  • Top with sliced banana, peanut butter, cocoa nibs and shredded coconut.
  • Other fun toppings include chopped strawberries, nuts and seeds.

Nutritional Information

Calories: 264kcal | Carbohydrates: 23g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 146mg | Potassium: 597mg | Fiber: 2g | Sugar: 15g | Vitamin A: 40IU | Vitamin C: 5.1mg | Calcium: 227mg | Iron: 0.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Cocoa Banana Yogurt
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

Enjoy!

Cocoa Banana Yogurt with Coconut

 

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

294 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. James says

    August 13, 2022 at 3:02 am

    Sorry, but if you promote a non-sugar recipe, why do you add honey AND peanut butter? Both are extremely rich in sugar / fructose / glucose!

    Reply
  2. MARJORIE BROWN says

    March 6, 2021 at 7:03 pm

    I recently purchased my first bag of raw cacao nibs it tastes like shells with no chocolate flavor. Did I fall for a scam. How do I process this product to make it palatable?????.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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