Red Meat Allergy Friendly Gluten Free Mango Coconut Yogurt Bark

Total time3 hr 10 min

Prep time10 min

Cook time0 min

Red Meat Allergy Friendly Gluten Free Mango Coconut Yogurt Bark

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Ingredients

6 servings

2 cups plain whole-milk greek yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Chobani Nonfat Plain Greek Yogurt Fage Total 0% Milkfat Plain Greek Yogurt FAGE Total 5% Milkfat Plain Greek Yogurt - 32 Oz FAGE Total 2% Milkfat Plain Greek Yogurt - 32 Oz
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3 tbsp honey
½ tsp vanilla extract
1 cup fresh or frozen mango, diced into ½-inch pieces
⅓ cup unsweetened coconut flakes
1 pinch flaky sea salt (optional)

Instructions

1
Line a rimmed baking sheet with parchment paper. In a medium bowl, stir together the Greek yogurt, 2 tbsp honey, and vanilla extract until smooth and evenly combined.
2
Toast the coconut flakes in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.

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