My creamy 4th of July Bark is a festive & healthy way to celebrate today with your loved ones! It’s also AIP, Paleo, Whole30 & Top 8 friendly.
This 4th of July Bark is made from frozen coconut yogurt and is a truly delightful summertime treat! It’s creamy, healthy, low-calorie and allergen-friendly. You also don’t have to only make this on the 4th. It’s a versatile recipe so feel free to choose whatever combination of fruit and pattern speaks to you! You can use any type of yogurt as well. The creativity and flavor options are endless. Enjoy!
Ingredients
- ¾ cup coconut yogurt
- ¼ cup strawberries, thinly sliced
- 9 blueberries
- 2 tsp honey (optional, omit for Whole30)
See recipe card for quantities.
Instructions
Line a 6-cup tupperware with parchment paper. Evenly spread the yogurt on the bottom as a thin base.
To mimic the American flag, gently press the blueberries in the top left corner as a 3×3 square for the stars. Add the sliced strawberries as the stripes.
Cover and freeze for 4-6 hours, or until solid.
Cut into small, 2″ squares and serve. Store leftovers in the freezer.
Hint: Check out how to make Instant Pot Coconut Yogurt the day before to make this recipe completely from scratch!
Substitutions
This recipe is friendly to all types of yogurt, so if you don’t like coconut sub your fav choice instead! You can also use any combination of fruit, so the options are endless.
Equipment/Supplies
You will need a 6-cup tupperware container with a lid as well as parchment paper for this recipe.
Storage
Store leftovers covered in the freezer and enjoy them within 2 weeks.
Recipe
4th of July Bark
Equipment
- 6 cup storage container with a lid
- Parchment Paper
Ingredients
- ¾ cup coconut yogurt
- ¼ cup strawberries, thinly sliced
- 9 blueberries
- 2 teaspoon honey (optional, omit for Whole30)
Instructions
- Line a 6-cup tupperware with parchment paper.
- Evenly spread the yogurt on the bottom as a thin base.
- To mimic the American flag, gently press the blueberries in the top left corner as a 3×3 square for the stars. Add the sliced strawberries as the stripes.
- Cover and freeze for 4-6 hours, or until solid. Cut into small, 2" squares and serve. Store leftovers in the freezer.
Notes
- Check out how to make Instant Pot Coconut Yogurt the day before to make this recipe completely from scratch!
- If you’re following the Whole30 diet, omit the honey to stay compliant.
