The tropical flavors of banana, coconut, and kiwi add great taste and texture to this bark from the Simple Speedy Vegan cookbook, however be happy to swap in seasonal berries, cherries, chopped nuts, or chocolate chips.
What you want:
2 cups soy yogurt
2 tablespoons maple syrup
2 tablespoons shredded coconut, divided
1 small banana, peeled and thinly sliced
1 kiwi, peeled and sliced lengthways into chunks
1 tablespoon dried cranberries
2 tablespoons toasted flaked coconut
What you do:
- Line a big baking sheet with foil. Right into a bowl, mix yogurt and maple syrup. Add 1 tablespoon coconut and stir.
- Onto ready baking sheet, pour yogurt combination ¼-inch thick. Place banana, kiwi, and cranberries on high, then scatter with remaining 1 tablespoon coconut and toasted flaked coconut. Guarantee all toppings are pushed gently into yogurt.
- Freeze in a single day, or a minimum of 4 hours, till stable. Snap into roughly formed items, or lower with a pointy knife.
For extra plant-based recipes like this, learn:
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