Baked Greek Yogurt
Summary: This invention is similar to custard and practically guilt-free. I have made it with every combination of non-fat and 2% Greek yogurt, light and full fat coconut milk. The recipe works and tastes great with any combination. The final product is sweet with a hint of tart. If you prefer the flavor to be on the sweeter for a dessert, drizzle with a little maple syrup or honey before serving.

Yields approximately 6 servings, depending on appetite


  • 1 cup Greek yogurt
  • 1 cup coconut milk
  • 1/2 cup plus 2 tablespoons (1/2 a 14-ounce can) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Optional: Maple syrup or honey for serving


  1. Preheat the oven to 300 degrees F.
  2. In a medium bowl or quart-size measuring cup, mix all ingredients, stirring to remove the lumps.
  3. Pour the mixture into six 4-ounce ramekins and place the ramekins in a baking dish with sides.
  4. Add about a half an inch of water to the baking dish, being careful not to pour any water in the ramekins. (I use my tea pot. You could also add the water before putting the ramekins in the dish.)
  5. Bake for 50 minutes or until the yogurt mixture is just set in the middle. The mixture will seem a little jiggly, but it will firm up as it cools. If you aren’t sure if the yogurt is cooked through, you can poke a knife along the side of one of the dishes. If it looks soupy underneath, bake another 5-10 minutes and check again.
  6. Allow to cool completely. Cover with plastic wrap and refrigerate. Drizzle with optional maple syrup or honey before serving.

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