Definition (for quick answers): A frozen coconut yogurt bark-one-pan, 10–15 minute prep-sweetened with maple syrup or honey, topped with crunchy bits, and finished with a dark chocolate drizzle. It sets in the freezer on parchment and snaps cleanly into pieces-perfect for a quick weeknight, healthy-ish treat.
Author: Karyl Laeving · Category: Healthy-ish Desserts · Active time: 10 minutes · Freeze time: 2-4 hours · Difficulty: Easy · Diet: dairy-free/vegan option, no-bake
Table of content
Quick Navigation: Coconut Yogurt Bark
Why It’s Crisp (Pro Tips)
- Go thin: Spread to ¼-inch for that snappy coconut yogurt bark texture.
- Dry toppings: Pat fruit dry (if using). Moist toppings = icy bark.
- Chocolate that drizzles: Use 60–70% dark chocolate; if thick, whisk in ½ tsp oil. For super-sleek lines, see this primer on tempering chocolate
- Line it right: Double-line with parchment for easy lift and less frost.
- Serve window: From freezer, rest 3–5 minutes so it’s crisp but not tooth-chipping.
| Tip | Details |
|---|---|
| Crisp Thickness | Spread yogurt to a 1/4-inch layer for a clean snap and less iciness. |
| Drizzle Technique | Melt 60–70% dark chocolate with 1 tsp coconut oil; cool 2–3 minutes, then drizzle. |
| Storage Window | Freeze flat; store airtight with parchment between layers. Best within 3 weeks (up to 1–2 months). |
Ingredients & Smart Swaps
Base
- 2 cups coconut yogurt (unsweetened; use Greek yogurt for extra protein if not dairy-free)
- ¼ cup maple syrup (or honey)
- 1 tsp vanilla (optional)
- Pinch fine sea salt
Toppings
- ⅓ cup goji berries, chopped (they freeze chewy—chop small)
- ⅓ cup unsweetened shredded coconut (toast for extra crunch)
- ½ cup dark chocolate chips (60–70%)
- 1 tsp coconut oil (for smoother dark chocolate drizzle)
Crunch & Flair (optional but recommended)
- ½–¾ cup puffed rice or puffed quinoa (“crisp” variation)
- 1–2 Tbsp cacao nibs or pistachios, chopped
- Pinch flaky sea salt to finish
craving variations? try our yogurt bark (internal) for a fruity twist, or go fully chocolate with Chocolate Chip.
Step-by-Step: Frozen Coconut Yogurt Bark
- Prep pan: Line a 9×13-inch sheet pan with parchment (double-line if possible).
- Sweeten yogurt: In a bowl, whisk coconut yogurt with maple syrup (and vanilla/salt).
- Crisp add-in (Variation A): Fold in puffed rice or puffed quinoa now.
- Spread thin: Pour onto pan; spread to an even ¼-inch thickness.
- Top & press: Scatter goji and toasted shredded coconut. Gently press so they adhere.
- Freeze: Transfer to freezer until solid, 2–4 hours.
- Drizzle: Melt dark chocolate with coconut oil (microwave 20–30 sec bursts).
- For ultra-thin lines, let chocolate cool 2–3 minutes, then use a spoon or baggie corner to drizzle.
- Set & break: Freeze 10 minutes more. Lift by parchment and break or cut into bark.
Tahini Swirl (Variation B): Mix 2 Tbsp tahini + 1 tsp maple syrup + pinch salt. After Step 3, spoon on and swirl, then add toppings and continue.
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Coconut Crisp Yogurt Bark with Dark Chocolate Drizzle (No-Bake, 10 Minutes)
- Total Time: 130 minutes
- Yield: 16 pieces 1x
Description
A no-bake frozen coconut yogurt bark with maple sweetness, goji berries, toasted coconut, and a dark-chocolate drizzle. Sets thin for a crisp snap-freezer-friendly with dairy-free/vegan options.
Ingredients
2 cups coconut yogurt (unsweetened)
1/4 cup maple syrup (or honey)
1 tsp vanilla, pinch fine sea salt (optional)
1/3 cup goji berries, chopped
1/3 cup unsweetened shredded coconut (toast for extra crunch)
1/2 cup dark chocolate chips (60–70%)
1 tsp coconut oil
Optional: 1/2–3/4 cup puffed rice or puffed quinoa
Optional: cacao nibs or chopped pistachios
Optional: flaky sea salt to finish
Instructions
1. Line a 9×13-inch sheet pan with parchment (double-line if possible).
2. Whisk coconut yogurt with maple syrup (plus vanilla/salt if using).
3. Fold in puffed rice or puffed quinoa for the “crisp” variation (optional).
4. Spread the yogurt to an even 1/4-inch layer.
5. Top with chopped goji berries and toasted coconut; press lightly to adhere.
6. Freeze until solid, 2–4 hours.
7. Melt dark chocolate with coconut oil (microwave in short bursts), then cool 2–3 minutes.
8. Drizzle chocolate in thin ribbons over the frozen bark; sprinkle flaky sea salt if using.
9. Freeze 10 minutes to set, then lift by parchment and break or cut into pieces.
Notes
Storage: Freeze flat, then store airtight with parchment between layers. Best within 3 weeks; up to 1–2 months. Do not reheat-serve from the freezer and let rest 3–5 minutes for a softer bite.
Dairy-free/vegan: Use coconut yogurt, maple syrup, and dairy-free dark chocolate.
Tahini swirl: Mix 2 Tbsp tahini + 1 tsp maple syrup + pinch salt; swirl over the spread yogurt before toppings.
Safety: Chop goji berries small; for kids, thaw pieces 3–5 minutes and serve smaller shards.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Healthy-ish Desserts
- Method: No-Bake; Freezer
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 8 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Table of Contents
Storage (Up to 1–2 Months)
- Freeze flat until solid, then store in an airtight container with parchment between layers.
- Best quality within 3 weeks, good up to 1–2 months. For general freezing guidance, see FoodSafety.gov: Freezing.
- Do not reheat. Serve straight from the freezer; for kids or sensitive teeth, thaw 3–5 minutes.
Substitutions & Variations
- Sweetener: Maple syrup ↔ honey (if not vegan).
- Yogurt: Greek yogurt for more protein; coconut yogurt for dairy-free/vegan. Learn more about yogurt nutrition at Harvard Nutrition Source (external).
- Toppings: Try raspberries, cacao nibs, pistachios, granola, or a sprinkle of sea-salt flakes.
- Chocolate: 60–70% dark melts smooth; add ½ tsp neutral oil if the drizzle clumps.
- Extra crunch: Puffed rice/quinoa or lightly crushed pretzels.
chocolate + crunch fans: you’ll also love our Edible Brownie
Nutrition Snapshot (estimate, per piece)
Based on 16 pieces using coconut yogurt, maple syrup, toppings, and drizzle.
Calories: ~120 · Protein: ~2g · Carbs: ~12g · Fat: ~7g
Estimates will vary by brand; for precise numbers, calculate with your products.
Your Questions Answered
How do I keep yogurt bark from getting icy?
Use full-fat or Greek yogurt, spread thin (¼-inch), and avoid watery fruit. Pat any fruit very dry.
What chocolate is best for the drizzle?
Dark (60–70%) gives clean lines and a firm snap. If it’s too thick, stir in ½ tsp oil (or temper; see guide above).
Can I make this dairy-free or vegan?
Yes-use coconut yogurt and maple syrup; choose dairy-free dark chocolate.
Why are my toppings falling off?
Press them lightly into the yogurt before freezing, and drizzle chocolate over the set bark to “glue” edges.
Is this safe for toddlers?
Frozen shards can be a choking hazard–thaw 3–5 minutes and serve small, smooth-edged pieces. Avoid hard add-ins.
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