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Saturday, 4 February 2017

Coconut Yogurt Bark...

Coconut Yogurt Bark. This recipe takes just moments to prepare.

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.

Try experimenting with other toppings - chopped almonds, hazelnuts, dried fruit and chocolate chips are all great alternatives.

Recipe and image courtesy of Onken

  • 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.

  1. 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.
  2. 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.



  1. Oh wow...what a neat idea!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

  2. Your Bark looks very special! Happy Valentine Day and thanks so much for sharing your awesome talent with us at Full Plate Thursday!
    Miz Helen



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