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Frozen Coconut Yoghurt Bark

  • Total: 10min for prep, 6 hours freezing
  • Serves: 4


  • 2 cups 500g Cocobella Coconut Yoghurt
  • 2 Tbsp maple syrup
  • 1 tsp vanilla bean extract
  • 1/4 cup chocolate chips*
  • 1/2 cup fresh sliced strawberries
  • 1/2 cup fresh raspberries
  • 1/4 cup fresh blueberries
  • 1/3 cup store-bought granola of choice


  1. Line a 9” x 10” baking tray with parchment paper, set aside.
  2. In a mixing bowl, add coconut yoghurt and mix until smooth.
  3. Stir through maple syrup and vanilla.
  4. Fold through chocolate chips.
  5. Spread yoghurt mixture into lined tray, smoothing out the top.
  6. Scatter over strawberries, raspberries, blueberries and granola.
  7. Set in freezer for 3-6 hours or overnight, until completely hardened.
  8. Remove from freezer and slice into pieces.
  9. Enjoy!

Recipe Notes

Store in an airtight container, in the freezer, for 1-2 weeks.
*I used Organic Times Milk Chocolate Drops. If you want a complete dairy free bark, sub for dairy free dark chocolate.

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