Last updated on 6 February 2026 by Brisbane Livewell Clinic Editorial Team
Pineapple Yoghurt Bowl
This recipe is from our 3 Day Sample as displayed on our Meals Plans for Diet & Nutrition.
- 225 grams Unsweetened Coconut Yoghurt
- 165 grams Pineapple (chopped)
- 5 grams Unsweetened Shredded Coconut (optional)
- Divide the coconut yoghurt between bowls and top with the pineapple and shredded coconut (if using). Enjoy!
- Leftovers –
Refrigerate in an airtight container for up to two days.
- Additional Toppings –
Top with chopped nuts, seeds, and/or granola.
- More Fruit –
Add berries, mango, banana,or kiwi.
- No Coconut Yoghurt –
Use plain or Greek yoghurt instead.
