Happy July! Now that it’s HOT, it’s time for a cooling treat to celebrate this country’s independence day. I eat coconut yogurt bowls on the regular, but this recipe takes it up a notch and makes me feel like I’m eating delicious frozen yogurt so it’s perfect for a mid afternoon pick-me-up or dessert. The best part? It can be whipped up in just a few minutes and is the perfect easy and vegan BBQ treat that your friends and family will LOVE. Don’t forget to tag me @littleadaptsbyjax if you whip this up 🙂
Frozen 4th of July Coconut Yogurt Bark
Prep time
Total time
Author: Little Adapts By Jax
Serves: 15-20 pieces
Ingredients
- 14 oz coconut milk or coconut yogurt
- 2 tbsp maple syrup
- ¼ cup blueberries
- ¼ cup raspberries or goji berries
- ¼ cup chocolate chips
- ¼ cup unsweetened shredded coconut
Instructions
- Place parchment paper onto a small baking sheet.
- Add coconut yogurt and maple syrup to a bowl and whisk until well combined.
- Pour mixture onto the parchment paper in the pan and make sure it is spread out evenly and not too thick.
- Evenly distribute add-ins by sprinkling over the coconut mixture.
- Store in the freezer for 1-2 hours to let it solidify. Once solid, take out of the freezer and place the parchment paper on a large cutting board. Cut up into pieces and enjoy! (You may want to let it thaw for a few minutes before serving.)
- Store in the freezer in an airtight container to prevent freezer burn for up to 3 months.
Love, Jax
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