Vegan Gluten Free Mango Coconut Yogurt Bark
Total time3 hr 10 min
Prep time10 min
Cook time0 min
4.5(22)
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Learn more →Ingredients
6 servings
- 2 cups plain whole-milk greek yogurt
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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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