2cupsGreek yogurtplain or vanilla, or vegan option
1Tbspsugarif using plain yogurt
¼cupdark chocolate chipsor vegan option
2Tbspshredded coconutsweetened or unsweetened
Mix: Mix about half of the pomegranate and chocolate into the yogurt. Pour onto a parchment paper-lined rimmed baking sheet, spreading it out to be about ¼ inch (½ cm) thick. Sprinkle with remaining pomegranate, chocolate, and the shredded coconut.
Freeze: Freeze for a few hours, until hard. Using a knife or hard spatula, break the bark into chunks. Transfer to an airtight container and store in freezer.