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Yogurt Bark

Yogurt Bark
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¼ cup sliced strawberries
¼ cup blueberries
2 cups greek yogurt
¼ cup honey or maple syrup
½ tsp vanilla extract
1 can chilled coconut milk (chilled over night)


Line baking sheet with parchment paper, set aside.

Wash and slice fruit, set aside.

Mix Yogurt, honey, and vanilla in a medium bowl, set aside.

Open chilled coconut milk from the bottom of the can, and pour out the coconut milk (you can reserve and use later). Spoon out coconut cream into another bowl, and beat coconut cream until thickened.

Fold in coconut whip cream into yogurt mixture.

Spread yogurt mixture onto baking sheet, spreading evenly.

Sprinkle with sliced strawberries and blueberries.

Freeze up to 6 hours or overnight.

Break into pieces and store leftovers in freezer.

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