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Fresh Fruit Sundae Waffle Cones

Fresh Fruit Sundae Waffle Cones

Crisp waffle cones are filled with lightly sweetened vanilla greek yogurt, colorful fresh fruit, toasted coconut, and a drizzle of chocolate. This no-bake dessert is bright, creamy, and easy to assemble for a summer treat or party platter.

Prep: 20 min · Cook: 5 min · Total: 25 min · Serves: 6

Ingredients

  • 0.25 cup mini semisweet chocolate chips
  • 2 medium kiwi (peeled and diced)
  • 2 cups strawberries (hulled and diced)
  • 2 tbsp honey
  • 1 cup blueberries (rinsed and dried)
  • 3 cups plain 2% greek yogurt (chilled)
  • 2 tbsp fresh mint leaves (thinly sliced)
  • 0.333 cup sweetened shredded coconut
  • 6 cones waffle cones
  • 0.125 tsp fine sea salt
  • 1 medium banana (sliced)
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tsp vanilla extract

Instructions

  1. Place a small dry skillet over medium-low heat and add 0.333 cup sweetened shredded coconut in an even layer; toast for 3-5 minutes, stirring every 30 seconds with a heatproof spatula, until the coconut is light golden and fragrant.
  2. Immediately transfer the toasted coconut from the skillet to a small plate and let it cool at room temperature for about 5 minutes, until it is no longer warm to the touch and stays crisp.
  3. In a medium mixing bowl, whisk 3 cups chilled plain 2% Greek yogurt, 2 tbsp honey, 1 tsp vanilla extract, and 0.125 tsp fine sea salt for 30-45 seconds, until the mixture is smooth, glossy, and evenly sweetened.
  4. Set a large cutting board on the counter with a chef's knife and prepare the fruit with no heat: dice 2 cups hulled strawberries, rinse and dry 1 cup blueberries, dice 2 peeled medium kiwi, and slice 1 medium banana into 1/4-inch rounds.
  5. Place the sliced banana in a small bowl and toss it with 1 tbsp freshly squeezed lemon juice for about 15 seconds, until the slices are lightly coated and protected from browning.
  6. Set 6 waffle cones upright in a cone stand, tall glasses, or a muffin tin with crumpled foil supports, and check for cracks so the filled cones will stand securely without leaking.
  7. Spoon about 2 tbsp of the yogurt mixture into the bottom of each waffle cone, using a narrow spoon to push the yogurt gently down without breaking the cone.
  8. Divide the strawberries, blueberries, kiwi, and banana among the cones in alternating layers with the remaining yogurt, filling each cone to just above the rim so the fruit colors remain visible.
  9. Sprinkle each filled cone with the cooled toasted coconut and 0.25 cup mini semisweet chocolate chips, dividing them evenly so every cone has a crisp topping and chocolate in each bite.
  10. Finish each cone with 2 tbsp thinly sliced fresh mint leaves divided evenly, then serve within 10 minutes for the crispest cones; if holding briefly, place the assembled cones upright in the refrigerator for no more than 20 minutes before serving.

Nutrition (per serving)

  • Calories: 248
  • Protein: 12 g
  • Fat: 6 g
  • Carbohydrates: 37 g
  • Fiber: 4 g
  • Sugar: 26 g
  • Sodium: 75 mg

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