Real California Yogurt Bark

Straining the yogurt makes a concentrated creamier bark. Place a paper towel or cheesecloth lined strainer over a large bowl. Place the yogurt in the strainer. Cover with plastic wrap and strain for 24 hours. Discard the liquid.

Mix the yogurt and honey together until well combined.

Line a baking tray with parchment paper that hangs over the sides for easy removal. Pour the yogurt mixture on top. Spread it depending on how thick or thin you want your bark to be. Bark shown was approximately 1/2 inch thick.

Spoon 4 spoonfuls of the blueberry jam over the yogurt mixture and with a skewer or chopstick, swirl the jam into the yogurt.

Sprinkle the chocolate chips and flaked toasted coconut on top and place in the freezer for 2-4 hours or until it is completely frozen.

Remove from the freezer and use a sharp knife to break the bark into pieces. The bark can be stored in the freezer in food bags for up to 2 months.