Coconut Yogurt Bark

This is yoghurt bark. Have you heard of it before? I hadn’t until recently. It is really too simple to class as a ‘recipe’, it’s more just a case of throwing some ingredients together. It’s a great recipe for kids to get involved in too. The new limited edition Onken coconut yogurt works perfectly in this recipe - just the right amount of sweetness, with its flecks of coconut adding a lovely texture. 

The bark makes for a great healthy snack, but I reckon it is good enough to bring to the table at the end of a meal as an alternative to those after dinner mints. I like to use freeze-dried berries in this recipe as their dryness holds up well to the yogurt. Their bright pink hue combined with vibrant green pistachio nuts are a winning combination for me. Try experimenting with other toppings though - chopped almonds, hazelnuts, dried fruit, seeds and chocolate chips are all great alternatives.

Coconut Yogurt Bark

450g Onken coconut yogurt
1 - 2 tbsp freeze-dried raspberries
1 - 2 tbsp of pistachio nuts, chopped

Line a 25cm x 25cm baking pan with baking paper.

Pour the Onken coconut yogurt into the lined tin and allow it to level out. Sprinkle the yoghurt with the freeze-dried raspberries and chopped pistachio nuts. Place in the freezer for approx 4 hours, or until frozen.

Remove from the freezer and carefully release from the tin and peel off the paper. Using a sharp knife, cut the bark into shards and serve immediately or place in a freezer bag and store in the freezer until required.

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