Coconut Greek Yogurt with Extra Virgin Olive Oil and Pecans

By Caitlin Gunther Raux
March 25, 2014
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Author Notes: Let's be serious - french toast with ricotta is amazing, three-egg omelets are delish, but on the weekdays, I want to start the day with something a bit more basic, but tasty and filling nonetheless. The idea for this came while I was brewing my essential morning coffee and rubbing extra virgin olive oil on my elbows; it occurred to me: why not add some EVOO to my yogurt? I'm a big fan of olive oil gelato, and also a fan of adding olive oil to everything, so it was a logical breakfast creation.

For this recipe, I blend plain, full fat greek yogurt with raw coconut, then sprinkle with pecan pieces and drizzle with extra virgin olive oil, finished with a touch of sea salt. It's sweet and salty and filling. I also sometimes use plain yogurt, and drizzle with honey and EVOO - even more medi-delicious.
Caitlin Gunther Raux

Serves: 1

  • 1 cup greek yogurt
  • 1/2 cup organic raw shredded coconut
  • 1/2 cup pecan pieces
  • drizzle of extra virgin olive oil
  • sea salt
  • honey (optional)
  1. If using coconut yogurt, pulse plain (I prefer full fat or 2%) greek yogurt with shredded coconut until semi-blended, not completely smooth.
  2. Sprinkle with pecan pieces.
  3. Drizzle with a teaspoon of extra virgin olive oil, sprinkle with sea salt. Drizzle with honey if you prefer your breakfast a bit sweeter or if using plain yogurt .

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