Blue Raspberry Coconut Protein Whip
A light, creamy, fruity dessert with a bright blue-raspberry flavor, coconut topping, and plenty of protein. It is sugar-free when using sugar-free gelatin and a no-sugar-added protein powder.
Ingredients
For the Protein Whip
1 packet (0.3 oz / 8.5 g) sugar-free blue raspberry gelatin mix
1 cup boiling water
1 cup plain or vanilla nonfat Greek yogurt
1 scoop (about 25–30 g) vanilla protein powder
½ cup unsweetened coconut milk, preferably the refrigerated beverage type
1 teaspoon vanilla extract
½ cup light or sugar-free whipped topping
¼ cup unsweetened shredded coconut
For Topping
½ cup fresh blueberries
¼ cup unsweetened shredded coconut
Optional: additional sugar-free whipped topping
Optional: a small amount of blue raspberry gelatin powder for extra color/flavor
Instructions
1. Prepare the gelatin
Add the sugar-free blue raspberry gelatin mix to a medium bowl.
Pour in 1 cup boiling water and whisk for about 1–2 minutes, until the gelatin is completely dissolved.
Let it cool for about 5–10 minutes. It should be warm rather than piping hot.
2. Make the creamy mixture
In a large mixing bowl, whisk together:
Greek yogurt
Vanilla protein powder
Unsweetened coconut milk
Vanilla extract
Mix until completely smooth and creamy with no visible protein-powder lumps.
3. Add the raspberry gelatin
Slowly pour the slightly cooled gelatin mixture into the yogurt mixture while whisking continuously.
Continue mixing until the color is evenly distributed and the mixture becomes smooth.
4. Fold in the whipped topping
Gently fold in the ½ cup whipped topping using a spatula.
Do not overmix. Folding helps keep the whip light and fluffy.
5. Add coconut
Fold in ¼ cup shredded coconut.
For a smoother dessert, you can leave the coconut out of the mixture and use it only as a topping.
6. Chill
Divide the mixture between 4–6 small dessert cups.
Refrigerate for at least 2–3 hours, or until firm and fluffy.
For the best texture, chilling overnight works especially well.
7. Garnish
Before serving, top each cup with:
Fresh blueberries
Unsweetened shredded coconut
A small swirl of whipped topping
Serve cold.
Yield
4–6 servings
Approximate Nutrition
Nutrition will vary depending on the protein powder, Greek yogurt, coconut milk, and whipped topping used.
Per serving, when divided into 6 servings:
Calories: approximately 100–130
Protein: approximately 10–14 g
Carbohydrates: approximately 7–10 g
Fat: approximately 2–4 g
Fiber: approximately 1–2 g
Sugar: approximately 3–5 g
Added sugar: approximately 0 g when sugar-free products are used
Nut & Allergen Information
Coconut: Coconut is botanically a fruit rather than a tree nut, but coconut allergy can occur. Check the label of your coconut products and follow the allergen guidance applicable to your location.
Dairy: Greek yogurt and many whipped toppings contain milk.
Protein powder: Many whey and milk-based protein powders contain dairy. Some plant-based powders may contain soy, pea, or other allergens.
Gelatin: Standard gelatin is usually derived from beef or pork. Check the package if halal, kosher, or vegetarian ingredients are important.
Gluten: The individual ingredients are commonly gluten-free, but always check product labels for cross-contact or gluten-containing additives.
Other nuts: This recipe does not require almonds, walnuts, pecans, peanuts, or cashews.
For a nut-free version, use a nut-free coconut-free milk alternative if coconut is a concern and verify that every packaged ingredient is produced in a nut-free facility.
Storage
Store covered in the refrigerator for up to 3 days.
Keep the blueberries and coconut topping separate if you want the best texture. Add them immediately before serving.
Recipe Q&A
Q: Can I use regular gelatin instead of sugar-free gelatin?
Yes. The dessert will no longer be sugar-free, and the sweetness will depend on the gelatin used.
Q: Can I use frozen blueberries?
Yes, but thaw and drain them first. Fresh blueberries provide the best appearance and texture.
Q: Can I use chocolate protein powder?
Vanilla protein powder is recommended because it complements the blue raspberry and coconut flavors. Chocolate will substantially change the flavor.
Q: Can I make this without protein powder?
Yes, but the protein content will be considerably lower and the texture may be slightly different.
Q: Can I make it dairy-free?
Yes. Use dairy-free Greek-style yogurt, a dairy-free protein powder, and dairy-free whipped topping.
Q: Can I make it keto-friendly?
It can be made lower-carb by choosing a very low-carb protein powder, unsweetened coconut milk, sugar-free gelatin, and a keto-friendly whipped topping. Check the nutrition labels because products vary.
Q: Why did my whip become runny?
The gelatin may not have cooled enough, the mixture may not have been chilled long enough, or too much liquid may have been added. Refrigerate for several additional hours.
Q: Can I freeze it?
Yes, but freezing changes the creamy texture. For the intended fluffy consistency, refrigeration is recommended.
Q: How can I increase the protein?
Use a protein powder containing 25–30 g protein per scoop and replace some of the coconut milk with additional Greek yogurt.
Q: Can I use coconut cream instead of coconut milk?
Yes. Coconut cream makes the dessert richer and thicker, but it also increases the calories and fat.
