1 1/2 cups plain full-fat Greek yogurt
2 Tablespoons maple syrup or honey
1 teaspoon vanilla extract
1/3–1/2 cup fresh strawberries, sliced
1/3–1/2 cup fresh blueberries
2–3 tablespoons unsweetened coconut flakes
Line a rimmed baking sheet with parchment paper.
In a medium bowl, stir together yogurt, maple syrup and vanilla until well combined.
Spread yogurt mixture evenly, about a 1/4 of an inch thick, onto the prepared baking sheet in rectangular shape. Scatter the strawberries and blueberries on top. Sprinkle with coconut flakes.
Place in the freezer for about 3 hours or until the yogurt is firm. Cut or break into 16-20 pieces and serve.
Store leftover yogurt bark in a sealed freezer bag for up to 3 months. I like taking it out and letting it sit for about 3-5 minutes before eating. Serves 6.