Spiritual Musings, Creative Inspiration, and Simple Vegan Recipes

Cultured Coconut Cranberry Pistachio Bars


So Delicious Dairy Free 3 Course Recipe Contest Badge

I am super excited about sharing this recipe for several reasons,

#1—It’s SUPER easy and takes next to no time to make.

#2 —It’s not only VEGAN but also gluten free and soy free.

#3 —It’s part of the So Delicious 3 Course Recipe Contest—in the “dessert” category. (Although I think you could eat them at any time…)

My husband and I have often joked that we should actually buy stock in “So Delicious” because we consume so much of it. He is obsessed with the coconut creamer, which he puts in his coffee multiple times daily, and has even been known to travel to several different stores if he can’t find his preferred vanilla flavor.

I am the coconut yogurt junkie myself. I love the “Greek style” and the plain, and it’s pretty much a fridge staple in our house.  I eat it in smoothies, make popsicles, and even bread dough using coconut yogurt. This recipe was what we call an experiment gone well…and there are only 3 total ingredients!


Serves 16, 10 min Prep Time, Total time 1 hr 10 minutes (or more depending on how long you let them freeze)

1 16 oz container So Delicious Cultured Coconut Milk (Plain or vanilla)

½ cup crushed pistachio kernels

¼ cup dried cranberries


Combine yogurt, pistachios, and cranberries in a bowl until well blended. You might have to crush the pistachios using a food processor depending on how finely they are crushed.

Line an 8×8 pan with parchment paper and spread mixture evenly in the pan, flattening with a spatula.

Place pan in the freezer, and let it harden at least 1 hour, or overnight if you prefer.

Remove from freezer and let them thaw about 10 minutes. Slice into squares and eat immediately. Freeze any unused portions!

I imagine this recipe would be easy to do with any variation of the nuts and fruit, I just happen to really love the cranberry and pistachio combination. This would probably also work in popsicle molds—but I was really intrigued by the idea of making bars.

And if you were wondering (like I was…) if coconut milk freezes well, this shows it can freeze beautifully!

Hope you enjoy, and please go check out:

http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest and 

http://sodeliciousdairyfree.com/ to learn more about the contest and the recipes!



Author: abundantlifevegan

I am an expressive arts therapist, a yoga teacher, an enthusiastic vegan cook, and a lover of art, music, and all things outdoors. This blog space is dedicated to reflections on the life of the spirit, creativity in our daily lives, and simple vegan recipes. Above all it is a place for sharing abundance and gratitude, thorough yoga, art and community.

7 thoughts on “Cultured Coconut Cranberry Pistachio Bars

  1. In the ingredient list you say coconut milk but in the how-to section you say yogurt…yogurt most likely?

    • Well— it actually is cultured coconut milk! But looks, acts and feels like yogurt so I can understand the confusion. I wasn’t sure which would be more confusing– calling it yogurt or calling it cultured coconut milk 🙂 hope that makes sense!!

  2. A lovely tasty recipe but too bad that we can’t get this type of vegan drink over here in Belgium!!! Yummy tasty treats!

  3. Pingback: Frozen Yogurt Bars – Vegan and GF | Fitting Into Vegan

  4. I’m a big SO Delicious fan too and you’re right that this recipe is super easy. I’m gonna try this soon!! Celeste 🙂

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