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Yoghurt bark with blueberries and strawberries on a baking tray cut into pieces.
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5 from 3 votes

Dairy Free Strawberry & Blueberry Yoghurt Bark

Ideal as a healthy snack or breakfast on the go, this dairy free strawberry & blueberry frozen yoghurt bark will certainly hit the spot!
Prep Time10 minutes
Freezing Time4 hours
Total Time4 hours 10 minutes
Course: Breakfast, Snack
Cuisine: British
Servings: 4 servings
Calories: 159kcal

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.

Notes

Please double check all packaging for allergens!
Can be stored in the freezer for up to 3 months. Once frozen and sliced, place in a sandwich bag in the freezer, leave to soften for one minute before eating.

Nutrition

Calories: 159kcal