Wash and thoroughly pat the blueberries completely dry with paper towels—this prevents ice crystals from forming during freezing. Slice the strawberries into thin, even pieces so they'll freeze well and distribute evenly throughout the bark. If using raw coconut shavings, lightly toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden—this adds depth and crunch that really elevates the final texture. Line a baking sheet with parchment paper and set aside.

In a medium bowl, combine the yogurt, maple syrup, vanilla, lemon zest, and salt. Whisk until completely smooth and well incorporated—the mixture should be uniform without any streaks. I find that whisking rather than stirring helps incorporate air slightly, creating a bit of lift in the frozen product. Taste the mixture and adjust sweetness or tartness if needed before spreading.

Pour the yogurt mixture from Step 2 onto your prepared baking sheet and use an offset spatula or the back of a spoon to spread it into an even layer, roughly 1/4 to 1/2 inch thick. Immediately scatter the prepared blueberries, strawberries, and toasted coconut from Step 1 across the surface in an even distribution—working quickly prevents the base from beginning to freeze. I like to press the toppings gently into the yogurt so they'll hold firmly when you break the bark into pieces.

Place the baking sheet in the freezer for at least 3 hours, or until completely frozen solid. Once frozen, remove from the freezer and let sit at room temperature for 2-3 minutes to make breaking slightly easier—this prevents the bark from shattering too aggressively. Break or cut the bark into irregular, bite-sized pieces using your hands or a sharp knife, then serve immediately or store in an airtight container in the freezer for up to 2 weeks.