Ideal as a healthy snack or breakfast on the go, this dairy free strawberry & blueberry frozen yoghurt bark will certainly hit the spot!
This is one I have been wanting to make for a while, I have seen it plastered all over Instagram from various food bloggers and was desperate to adapt the recipe to make it allergy friendly.
I experimented with a few different dairy free yoghurts and found the best to be Koko Coconut yoghurt in terms of flavour and appearance.
If you cannot eat coconut, Oatly greek style yoghurt came a close second, although the colour is slightly off white so isn’t as visually pleasing but still tastes delicious!
This is a great recipe to make with the kids, as it’s super easy and they love mixing the yoghurt and putting the fruit on top of the mixture.
Ingredients For Dairy Free Strawberry & Blueberry Frozen Yoghurt Bark
Just 6 Ingredients!
- Plain Koko coconut yoghurt - this can be substituted for greek yoghurt if you can eat dairy or Oatly greek style yoghurt if you can’t have coconut - in fact any dairy free or vegan yoghurt should work!
- Honey - this can be substituted for maple syrup if you would like to make the recipe vegan.
- Vanilla Extract - Try to use extract instead of essence as the flavour is so much nicer.
- Strawberries - Raspberries also work well
- Blueberries
- Desiccated Coconut - watch out for sulphites here, this Whole Food Earth organic raw coconut is sulphite free.
How Do I Make Dairy Free Strawberry & Blueberry Frozen Yoghurt Bark?
This recipe really is so simple to prepare!
Pour the yoghurt into a mixing bowl, add the honey and vanilla extract and give it a good stir.
Line a baking tray with some greaseproof paper, pour the yogurt mixture onto the paper, then shape into a rectangle shape with the back of a wooden spoon.
Arrange your chopped strawberries and blueberries over the top of the yoghurt mixture, then sprinkle over the desiccated coconut.
Freeze until hard (between 2-4 hours dependant on yoghurt thickness)
This dairy free strawberry & blueberry frozen yoghurt bark will taste best if you leave it to soften for a minute or two after you take it out of the freezer, before eating. Don’t leave it too long though as it melts very quickly!
How to store
Cut the yoghurt bark into rectangles or snap into random pieces and place in a freezer bag/tub.
It will then keep for up to 3 months in the freezer, but trust me it will all be gone in a week!
Variations /Toppings
This yoghurt bark is really versatile and you can mix and match as you wish…. Here are some alternative ideas
Yoghurt variations
I have used Koko coconut yoghurt but there are many different options you can use
Oatly Greek Style Yoghurt - According to the Oatly website they only use gluten free oats on their products sold in the US, so if you are in Europe and Asia, although low in gluten they cannot be classed as gluten free.
Alpro Plain Yoghurt - This is another fab dairy free option, however it contains Soya so not suitable if you have a soy allergy.
Topping Variations
The choice is yours!
- Raspberries
- Cranberries
- Sliced peaches
- Dairy free chocolate chips
- Nuts - if you do not have a nut allergy.
Check Out My Other Dairy Free Recipes
Dairy & Gluten Free Ham and Cheese Pinwheels
Dairy & Egg Free Homemade Chicken Goujons
This Recipe Is Free From
- Gluten
- Crustaceans
- Eggs
- Fish
- Celery
- Lupin
- Milk
- Molluscs
- Mustard
- Tree nuts
- Peanuts
- Sesame seeds
- Soya
May Contain
- Sulphur dioxide and sulphites. (Check packet of desiccated coconut)
PLEASE DOUBLE CHECK ALL PACKAGING FOR ALLERGENS.
I'd love you to let me know what you think of this recipe.... drop me a message in the comments below!
Dairy Free Strawberry & Blueberry Yoghurt Bark
Ingredients
- 500 g tub Koko Coconut Yoghurt
- 2 tablespoon Honey
- 1 teaspoon Vanilla Extract
- 55 g Strawberries sliced
- 45 g Blueberries
- 1 tablespoon Desiccated Coconut check ingredients
Instructions
- Pour the yoghurt into a mixing bowl, add the honey and vanilla extract and give it a good stir.500 g tub Koko Coconut Yoghurt, 2 tablespoon Honey, 1 teaspoon Vanilla Extract
- Line a baking tray with some greaseproof paper and pour the yogurt mixture on the paper, shape into a rectangle shape with the back of a wooden spoon.
- Slice the strawberries and arrange over the top of the yoghurt mixture, then place the blueberries on top of the mixture and sprinkle over the desiccated coconut.500 g tub Koko Coconut Yoghurt, 55 g Strawberries, 45 g Blueberries, 1 tablespoon Desiccated Coconut
- Freeze until hard (between 2-4 hours dependant on yoghurt thickness).
- When frozen slice into squares or snap into random pieces.
Let me know what you think of this recipe!