Frozen Coconut Bark Recipe

Photography Yuki Sato. Styling Sarah Tuck.

This frozen coconut yoghurt bark is a great after-dinner treat. Chock full of pistachios, raspberries, coconut flakes and rose petals, it tastes as good as it looks. Serves 4-6


500g coconut yoghurt (plain or flavoured) or a mix of Greek and coconut yoghurt

1-2 tablespoons runny honey (depending on how sweet you want it)

1 tablespoon rosewater

Zest of ½ an orange

¼ cup chopped pistachios

½ cup frozen, fresh or freeze-dried raspberries

¼ cup toasted coconut flakes

1 tablespoon culinary rose petals.


Mix the yoghurt, honey, rosewater and orange zest and pour into a lined baking tray measuring approximately 30cm x 20cm.

Top with the nuts, coconut flakes, raspberries and rose petals. Cover the tray with foil and freeze for a minimum of 6 hours or overnight. 

Cut into pieces and serve.

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