Pineapple Tajín Frozen Yogurt Bark (Printable Version)

Cool and creamy yogurt bark with pineapple, Tajín, and coconut for a refreshing fusion dessert.

# Ingredient List:

→ Yogurt Layer

01 - 2 cups plain Greek yogurt (full-fat or low-fat)
02 - 3 tablespoons honey or agave syrup
03 - 1 teaspoon vanilla extract

→ Toppings

04 - 1 1/4 cups fresh pineapple, diced small
05 - 2 tablespoons Tajín seasoning
06 - 1/4 cup toasted coconut flakes (optional)
07 - Zest of 1 lime

# Directions:

01 - Line a rimmed baking sheet, approximately 9 by 13 inches, with parchment paper.
02 - In a medium mixing bowl, whisk Greek yogurt, honey, and vanilla extract together until smooth and combined.
03 - Evenly spread the yogurt mixture over the lined baking sheet, maintaining a thickness of roughly 1/2 inch.
04 - Distribute the diced pineapple uniformly across the yogurt layer.
05 - Sprinkle Tajín seasoning generously over the top, adjusting the amount to the desired spice level.
06 - Top with toasted coconut flakes and lime zest, if preferred, for extra flavor.
07 - Place the pan in the freezer and chill for at least 2 hours, or until the yogurt is solid throughout.
08 - Remove the frozen bark from the freezer, lift it from the pan, and break into irregular pieces.
09 - Serve immediately or store bark pieces in an airtight container in the freezer for up to two weeks.

# Expert Advice:

01 -
  • If you've ever wanted to sneak a spicy kick into your dessert, this bark is your golden ticket.
  • No ice cream maker, fancy gadgets, or patience required – just mix, layer, and freeze.
02 -
  • Don't under-freeze the tray – impatience leads to yogurt mess, not bark.
  • I once skipped the vanilla out of laziness, and the result was flat; now it never leaves my ingredient list.
03 -
  • Always taste the yogurt base before freezing to adjust sweetness or tang to your liking.
  • The extra pinch of Tajín right before serving gives a wow factor that keeps people guessing.
Go Back