The tropical flavors of banana, coconut, and kiwi add wonderful flavor and texture to this bark from the Easy Speedy Vegan cookbook, but feel free to swap in seasonal berries, cherries, chopped nuts, or chocolate chips.
What you need:
2 cups soy yogurt
2 tablespoons maple syrup
2 tablespoons shredded coconut, divided
1 small banana, peeled and thinly sliced
1 kiwi, peeled and sliced lengthways into chunks
1 tablespoon dried cranberries
2 tablespoons toasted flaked coconut
What you do:
- Line a large baking sheet with foil. Into a bowl, combine yogurt and maple syrup. Add 1 tablespoon coconut and stir.
- Onto prepared baking sheet, pour yogurt mixture ¼-inch thick. Place banana, kiwi, and cranberries on top, then scatter with remaining 1 tablespoon coconut and toasted flaked coconut. Ensure all toppings are pushed gently into yogurt.
- Freeze overnight, or at least 4 hours, until solid. Snap into roughly shaped pieces, or cut with a sharp knife.