This Key Lime Pie Yogurt Bark is the kind of bright, refreshing treat I reach for on warm afternoons and when I want a lighter dessert that still feels indulgent. I first put this together one spring after a citrus-heavy farmers market haul; the smell of fresh limes reminded me of summer trips to the coast and I wanted a quick, freezer-friendly version of my favorite pie that would keep well and travel easily. The tang of key lime juice cuts through the creaminess of the yogurt, while toasted coconut and crushed gluten-free graham crackers add the crunch and aroma that make each bite memorable.

I love how flexible this comes together. With just a few pantry staples and a small scoop of protein powder for extra staying power, the bark freezes into bright green-streaked wedges that are impossible not to nibble. Texture is everything here: the smooth frozen yogurt base, the crumbly crunch of Simple Mills-style crackers or your favorite gluten-free brand, and the whisper of toasted coconut. It has become my go-to after-dinner treat and a quick on-the-go breakfast when mornings are rushed.

Ingredients

• Greek yogurt: I recommend plain, nonfat or low-fat Greek yogurt for higher protein and a tangy base. Look for full-flavor brands like Fage or Chobani if you prefer creamier texture; dairy-free yogurts such as coconut or soy can be used instead.
• Key lime juice: Freshly squeezed if possible for the most vibrant flavor. You will need about 3.5 tablespoons which gives a punch of citrus without curdling the yogurt.
• Sweetener: Powdered Swerve works well because it dissolves easily, but you can substitute 1 tablespoon honey to taste; adjust to your sweetness preference.
• Vanilla extract: One teaspoon provides a warm counterpoint to the bright lime; use pure vanilla for the best aroma.
• Lime zest: One tablespoon of finely grated zest adds concentrated citrus oils and an eye-catching green fleck throughout the bark.
• Crushed gluten-free graham crackers: About one third cup for crunch and a classic key lime pie flavor. I like Simple Mills Honey Cinnamon Sweet Thins for a hint of warmth.
• Toasted unsweetened coconut: One quarter cup gives an aromatic, slightly nutty texture that pairs beautifully with lime.
• Vanilla protein powder: One scoop to boost protein and give a gentle vanilla backbone. Choose a dairy-free powder if needed.

Instructions

Combine the base: In a medium mixing bowl, whisk together 2.5 cups plain Greek yogurt, 3.5 tablespoons key lime juice, 1 scoop vanilla protein powder, 1 teaspoon vanilla extract, 1 tablespoon lime zest and your chosen sweetener. If using powdered sweetener it dissolves quickly; if using honey, stir until fully incorporated. The mixture should be smooth and pourable but slightly thick. Prepare the sheet: Line a rimmed baking sheet with parchment paper or a silicone mat to make lifting easy. For uniform pieces, use a 9 by 13-inch sheet; for more shards, a larger sheet works. Ensure the parchment is flat so the layer freezes evenly. Spread the yogurt layer: Pour the yogurt mixture onto the prepared sheet and spread into an even layer roughly one quarter inch thick. Use an offset spatula for a smooth finish and scrape the edges well. Thinner layers freeze faster and provide a crisp bite, thicker layers give a creamier center. Add toppings: Evenly sprinkle the crushed gluten-free graham crackers, 1/4 cup toasted coconut and an extra pinch of lime zest over the surface. Press lightly so the toppings adhere but do not fully compress the yogurt. Freeze and set: Place the sheet in the freezer for at least 2 to 3 hours or until fully frozen. For best results, leave undisturbed on a level shelf. Visual cues: the surface will be matte and firm to the touch when ready. Break into pieces and store: Lift the parchment and transfer to a cutting board. Use your hands or the back of a spoon to break into irregular pieces. Store in an airtight container in the freezer for up to two weeks with sheets of parchment between layers to prevent sticking.

Storage Tips

Store the pieces in a single layer in a shallow airtight container or freeze bag with parchment sheets between layers to stop sticking. For longer storage, place the container deep in the coldest part of your freezer and consume within two weeks for best texture. To thaw, move a portion to the refrigerator for 15 to 30 minutes; it softens enough to bite but remains pleasantly firm. Avoid leaving at room temperature for long periods or the coconut and crumbs will become soggy.

Ingredient Substitutions

Substitute non-dairy plain yogurt such as coconut or almond yogurt to make this dairy-free; use a plant-based vanilla protein powder to match. If you do not have key limes, use regular lime juice but reduce to 3 tablespoons to prevent overpowering the yogurt. Replace powdered Swerve with 1 tablespoon honey or maple syrup and taste before freezing. For a nutty crunch instead of graham crumbs, finely chop toasted almonds or pecans and sprinkle on top.

Serving Suggestions

Serve frozen shards on a chilled platter with lime wedges and extra toasted coconut as garnish. For a party, arrange stacked pieces in a bowl lined with parchment. Pair with fresh berries or a small scoop of coconut whipped cream for an elevated dessert. For breakfast, top a shard with sliced banana and a drizzle of nut butter while it is just slightly softened for a pleasing contrast of temperatures and textures.

Cultural Background

Key lime pie is a classic of Florida cuisine, known for its tart filling and crumbly crust. This frozen yogurt interpretation borrows the flavor profile while reducing the fat from traditional custard and condensed milk bases. It celebrates the citrus-forward soul of the original while introducing modern elements like Greek yogurt and protein powder, blending nostalgic flavors with contemporary dietary preferences.

Seasonal Adaptations

In summer boost the citrus with extra lime zest and fresh berries as a garnish. In autumn and winter, swap in crushed cinnamon-spiced gluten-free cookies for the graham crumbs and add a pinch of ground ginger for warmth. Around holidays consider adding a thin drizzle of dark chocolate after the bark has frozen for a special contrast that still keeps preparation minimal.

Meal Prep Tips

Portion the mixture into smaller lined baking sheets or silicone molds to create individual servings that freeze faster and are easy to pack for lunches. Label containers with the date and rotate older batches first. If making ahead, assemble the dry toppings in a separate container and sprinkle on just before freezing for peak crunch. Use an insulated bag with an ice pack for transport to picnics.

This Key Lime Pie Yogurt Bark is a small, bright celebration in every shard. Whether you make it for breakfast, a light dessert, or a crowd-pleasing snack, it brings fresh citrus, satisfying crunch, and a cool, refreshing texture that is easy to love and even easier to share.