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Iced Bark: Mixed Berry & Coconut Ripple

INGREDIENTS

  • 155g dairy-free coconut yogurt, divided
  • 80g mixed berries 
 
 
 
 
 
Iced Bark: Mixed Berry & Coconut Ripple
05 November, 2015
  • Dairy Free
  • Egg Free
  • Vegan
  • Vegetarian
Herbi
Probably it's just my rebellious nature but once winter starts stinking my skin with it's sharp coldness I just get the longing for ice cream. As you know these days it's not always easy to take time out to whip up a carton of ice cream. Instead, munch up those ice cream nibbles to satisfy. 
 
 
 
 
 
 
The coconut yogurt should be soft and creamy. Using a spoon stir the coconut just to loosen it up a bit. Mash up any of the larger berries (like strawberries and raspberries as you don't want to be diving your teeth into a frozen one of them. 
 
Mix the berries carefully through the coconut. We find berries "leak" any excess juice out and tends to pinken the coconut. Use the remaining coconut yogurt now and swirl a white streak of coconut through your pink mix. 
 
Spread out on a parchment-lined baking tray. Freeze for 1 hour. Remove from freezer and break the bark into pieces. Eat and enjoy now or refreeze until ready to eat later. 
 
 
 
TIPS:
 
If you have a sweet tooth you're better off taste testing before you freeze the bark. If it needs sweetness add a liquid sweetener of your choice. Be careful though, use a clear sweetener, as the dark ones will give you a murky looking bark. It will taste great but not so appealing on the eye. 
 
If you use defrosted berries like us scoop out the berries and leave the juice. 
 
We find this a useful recipe to use excess dairy-free coconut yogurt as it has such a short shelf-life. It used to drive us insane throwing out half an out-of-date tub of it. 
 
Have Fun, chat soon. Be sure to let us see any of your photos by tagging up on our Instagram pages or here:).