Blueberry Yogurt Clusters with Caramel and Coconut
Elevate your frozen treat game with Blueberry Yogurt Clusters! Naturally sweetened Greek yogurt with honey, lemon juice, almond butter salted caramel, and toasted coconut creates a perfect balance of flavors. A fresh, salty-sweet bite that’s easy to make and even easier to enjoy!

When you combine blueberries, yogurt, and a layer of caramel drizzle, you create a frozen treat that truly satisfies. My Blueberry Yogurt Clusters take this simple concept to the next level with naturally sweetened Greek yogurt, enhanced with honey and lemon juice for brightness. To make these clusters even better, I’ve added a luscious almond butter salted caramel drizzle made with maple syrup. The final touch? A sprinkle of toasted coconut and a dash of coarse sea salt for that perfect balance of flavors.
This recipe is all about fresh, sweet, and salty goodness in every bite, with easy, wholesome ingredients you probably already have in your kitchen. You’re going to love how effortless and delicious these are!
Why You’ll Love My Blueberry Yogurt Clusters
- Simple and fun to make: Easy steps, quick assembly, and freezer-friendly – a fun treat to prepare.
- Perfect balance of flavors: The sweetness of honey, tart blueberries, and rich chocolate create a delicious combo.
- Versatile snack or dessert: Enjoy these clusters as a sweet bite for any occasion, from an afternoon snack to a light dessert.
- No-bake and freezer-friendly: These clusters are quick, no-bake, and perfect for making ahead and storing in the freezer.

Ingredients & Substitutions
Here is everything you need to make the best frozen yogurt clusters recipe:
Greek Yogurt: You can substitute plain dairy-free yogurt for a vegan option or use flavored yogurt for extra sweetness.
Almond Butter: Swap with peanut butter or cashew butter for a different nutty flavor.
Maple Syrup: Honey or agave syrup can be used in place of maple syrup for a similar sweetness.
Coconut Oil: Butter or ghee works as a substitute if you don’t have coconut oil on hand.
How to Make My Blueberry Yogurt Clusters
Step 1: Toast The Coconut
You can use shredded coconut, but toasting it tastes even better! It only takes a few minutes and brings out the coconut flavor.
Melt one teaspoon of butter in a frying pan and add 1/3 cup of shredded coconut. Continually mix them so they don’t burn. When they turn a light brown color, remove them from heat and allow them to cool.


Step 2: Mix the Blueberry Yogurt
Add the greek yogurt, honey, vanilla, lemon juice, and salt to a bowl and mix with a spatula until smooth. Fold in the blueberries. You can use fresh or frozen blueberries. The frozen blueberries will color the yogurt purple, which looks beautiful.



Step 3: Mix the Salted Caramel Drizzle
Add the almond butter, maple syrup, coconut oil, and dash of salt to a bowl. Mix with a fork until well combined. Pour the caramel into a sandwich bag and clip the end to make a piping bag.



Step 4: Melt the Chocolate
Add the chocolate chips and coconut oil to a microwave-safe bowl and heat for 30 seconds in the microwave. Remove the bowl and mix the chocolate. Microwave for an additional 25 seconds and then mix well.


Step 5: Assemble the Clusters
Spoon a small amount of chocolate into the bottom of each cup in a mini-muffin tray.
Add a scoop full of blueberry yogurt to each cup using a small cookie scoop.
Pipe a swirl of caramel sauce over the yogurt.
Spoon a small amount of chocolate over the top of the caramel sauce.
Sprinkle a dash of course sea salt and toasted coconut over the melted chocolate in each cup.
Freeze for 1-2 hours until set.







Expert Recipe Tips
Use Frozen Blueberries: Frozen blueberries give a beautiful purple hue to the yogurt and hold up well when freezing.
Caramel Drizzle Tip: If the caramel drizzle is too thick, microwave it for a few seconds to soften before piping.
Customizable: Feel free to add more toppings like chopped nuts, sprinkles, or extra chocolate for more texture and fun.
Delicious Serving Suggestions
- As a Snack: Enjoy these clusters as a refreshing snack during a busy day.
- Party Treat: Serve them at a gathering as a fun, easy-to-grab dessert.
- Dessert Platter: Include them as part of a larger dessert tray for special occasions.
- Top with Whipped Cream: For extra indulgence, serve with a dollop of whipped cream on the side.
- Kid-Friendly Fun: Let the kids help decorate with their favorite toppings.
- Brunch Addition: These clusters make a great addition to a brunch spread with other fruity desserts.
Do you love greek yogurt? Check out more of my easy and nutritious sweet greek yogurt recipes:
- Strawberry Greek Yogurt Popsicles Dipped in Chocolate
- Viral Blueberry Yogurt Clusters with Caramel & Toasted Coconut

Blueberry Yogurt Clusters with Caramel and Coconut
Equipment
- 1 silicone mini-muffin tray https://amzn.to/3Yce3DZ
Ingredients
Toasted Coconut:
- 1 teaspoon butter
- 1/3 cup shredded coconut
Blueberry Yogurt:
- 1/2 cup plain greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1/2 teaspoon lemon juice
- dash salt
- 1-1/2 cups fresh or frozen blueberries
Salted Caramel Drizzle:
- 1/4 cup almond butter
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- dash salt
Melted Chocolate:
- 1/2 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
Toasted Coconut:
- Melt one teaspoon of butter in a frying pan and add 1/3 cup of shredded coconut. Continually mix them so they don't burn. When they turn a light brown color, remove them from heat and allow them to cool.
Blueberry Yogurt:
- Add the greek yogurt, honey, vanilla, lemon juice, and salt to a bowl and mix with a spatula until smooth. Fold in the blueberries. You can use fresh or frozen blueberries. The frozen blueberries will color the yogurt purple, which looks beautiful.
Salted Caramel Drizzle:
- Add the almond butter, maple syrup, coconut oil, and dash of salt to a bowl. Mix with a fork until well combined. Pour the caramel into a sandwich bag and clip the end to make a piping bag.
Melted Chocolate:
- Add the chocolate chips and coconut oil to a microwave-safe bowl and heat for 30 seconds in the microwave. Remove the bowl and mix the chocolate. Microwave for an additional 25 seconds and then mix well.
Cluster Assembly:
- Spoon a small amount of chocolate into the bottom of each cup in a mini-muffin tray. Add a scoop full of blueberry yogurt to each cup using a small cookie scoop.Pipe a swirl of caramel sauce over the yogurt.Spoon a small amount of chocolate over the top of the caramel sauce. Sprinkle a dash of course sea salt and toasted coconut over the melted chocolate in each cup.Freeze for 1-2 hours until set.
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