Rinse the strawberries under cold water, remove the stems, and chop them into small bite-sized pieces for even distribution.

Line a baking sheet with parchment paper, making sure it covers the entire surface and slightly overhangs the edges for easy removal later.

Pour the yogurt onto the parchment-lined baking sheet. Using a spatula or the back of a spoon, spread it into an even layer about ¼ inch thick.

Sprinkle the chopped strawberries, whole blueberries, and shredded coconut flakes over the yogurt. Gently press the toppings into the yogurt to help them stick once frozen.

Place the baking sheet flat in the freezer and let it freeze for 3 to 4 hours, or until the yogurt is completely solid.

Once frozen, remove the yogurt bark from the freezer and use a sharp knife to cut it into 12 squares. Or break it into irregular pieces for a more rustic look.

Serve immediately, or transfer the pieces to an airtight freezer-safe bag or container. Keep frozen until ready to enjoy.