Pineapple Tajín Frozen Yogurt Bark

# What You’ll Need:

01 - 2 cups plain Greek yogurt, full-fat or low-fat

02 - 3 tablespoons honey or agave syrup

03 - 1 teaspoon vanilla extract

04 - 1 1/4 cups fresh pineapple, diced small

05 - 2 tablespoons Tajín seasoning

06 - 1/4 cup toasted coconut flakes

07 - Zest of 1 lime

01 - Line a rimmed baking sheet, approximately 9 by 13 inches, with parchment paper.

02 - In a medium mixing bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth and fully combined.

03 - Spread the yogurt mixture evenly onto the prepared baking sheet to achieve a thickness of about 1/2 inch.

04 - Scatter the diced pineapple evenly over the yogurt layer.

05 - Dust the top generously and evenly with Tajín seasoning, adjusting to your preferred level of spice.

06 - Sprinkle toasted coconut flakes and lime zest over the surface for added flavor and texture.

07 - Place the baking sheet in the freezer and freeze for a minimum of 2 hours or until the yogurt is completely solid.

08 - Remove the sheet from the freezer and break the frozen slab into bark-style pieces.

09 - Serve the bark pieces immediately, or store in an airtight container in the freezer for up to two weeks.

01 -

Sweet pineapple and creamy yogurt meet a little heat for a flavor twist that feels like a secret discovery.
No oven time means you stay cool while making something exciting for dessert.

02 -

Don’t be tempted to under-freeze; if it’s even slightly soft, the bark turns messy instead of crisp.
Tasting the Tajín before sprinkling was a small but game-changing step—I learned that not all blends are equally salty or spicy.

03 -

Cut the parchment slightly larger than your tray so bark removal is effortless, even if it freezes to the edges.
Letting the bark sit for one minute at room temperature makes breaking easier without crumbs.