Recipe: Frozen Fruit & Coconut Yoghurt Bark

Frozen yoghurt bark is such a goodie to keep stashed in the freezer for those afternoons when everyone wants something sweet. It’s also great for hosting! It only takes a few minutes to put together, looks beautiful once the fruit is scattered over the top, and can be made with whatever is ripe and colourful in the fruit bowl. Using a thick plant-based yoghurt gives the bark a creamy, slightly tangy base, while strawberries, raspberries, banana, kiwi and blackberries add plenty of natural sweetness and colour. Children can easily help with this one too, spreading the yoghurt over the tray and arranging the fruit wherever they like before it all goes into the freezer. Once frozen, break it into rough pieces and keep them tucked away for an easy snack or little after-dinner treat.

Makes
About 12–16 pieces

Prep time
10 minutes

Freezing time
3 - 5 hours

Ingredients

• 3 cups thick plant-based yoghurt, such as coconut, oat or almond yoghurt

• 1 - 2 tablespoons maple syrup, depending on the sweetness of the yoghurt

• 1 teaspoon vanilla extract

• 1 banana, thinly sliced

• 1 cup strawberries, sliced

• ½ cup raspberries

• ½ cup blackberries

• 1 kiwi, peeled and chopped

• 1 peach or nectarine, finely sliced

• 2 tablespoons shredded coconut, optional

• 1 tablespoon chia seeds, optional

Method
Line a large baking tray with baking paper, making sure the paper reaches slightly up the sides. Add the yoghurt, maple syrup and vanilla to a bowl and stir until smooth. Taste and add a little more maple syrup if needed.

Pour the yoghurt onto the prepared tray and use the back of a spoon or spatula to spread it into an even layer, roughly 1 - 1.5cm thick. It does not need to reach perfectly to the edges, so let the shape stay a little rustic.

Arrange the sliced fruit over the yoghurt, scattering it across the surface and gently pressing larger pieces down into the yoghurt. Sprinkle over the coconut and chia seeds if using.

Place the tray in the freezer for at least 3 - 5 hours, or until completely firm. For the easiest results, leave it overnight.

Once frozen, lift the bark from the tray and break it into pieces with your hands. Store in an airtight container in the freezer for up to 2 weeks, separating layers with baking paper if needed.

*A little tip: Because fresh fruit contains water, the bark will soften fairly quickly once it comes out of the freezer. It is best eaten straight away rather than left sitting at room temperature.