Coconut Cream Bark

August 24, 2015 (last updated April 14, 2020) // 1 Comment »

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I love bark. I especially love homemade bark. If you haven’t already, take a gander at THIS CHOCOLATEY AMAZINGNESS. It was my first attempt at homemade bark and I loved every second of it.

Like that can’t eat (wait what?), can’t sleep (where you going with this), reach for the stars, over the fence, world series kind of stuff. Ok, maybe that’s overkill. More like, hey Lindsay, why don’t you randomly quote an Olsen twins movie and apply it in an inappropriate context. Covered.

What I’m tryyyying to say is this. BARK. It’s really fun and delicious and you should probably make some and eat it all and pretend like you never made it so people don’t get all Judgy McJudgerson on you. Or two batches!! So they’ll never even know the first batch existed, you know?

I began to think about other variations and this festive, lemon/berry/seedy combo came to mind. It’s perfect for those who want a sweet and tangy bite or those who aren’t into chocolate (these people exist, I’m told).

What I love MOST about this bark, is it’s a chilly ice cream-like treat. The coconut milk adds such a rich, creamy texture and when you freeze it, it’s basically ice cream deliciousness with tons of goodies and crunchies, I definitely recommend it!

Here’s how you make Coconut Cream Bark. Ready?

In a bowl, whisk together the coconut milk, coconut oil, and agave nectar.

Line a 9×9 baking pan with parchment paper and pour the coconut mixture into it.

Toast the pepitas until they start to brown, about 3 – 5 minutes. Cut the cranberries in half.

Top the coconut mixture with the halved cranberries, toasted pepitas, and lemon zest.

Place in the freezer for a few hours until hardened.

Remove from the freezer, lift the bark from the pan by pulling up the parchment paper. Place it on a cutting board and cut into chunks.

Coconut Cream Bark

Author: Lindsay Grimes Freedman
Prep Time: 10
Cook Time: 120
Total Time: 130

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Ingredients

1 can unsweetened coconut milk
1/2 cup coconut oil, melted
2 tablespoons agave nectar
1/8 cup cranberries
1/8 cup pepitas (pumpkin seeds)
1 lemon (just the zest)
sea salt

Instructions

In a bowl, whisk together the coconut milk, coconut oil, and agave nectar.
Line a 9×9 baking pan with parchment paper and pour the coconut mixture into it.
Toast the pepitas until they start to brown, about 3 – 5 minutes.
Cut the cranberries in half.
Top the coconut mixture with the halved cranberries, toasted pepitas, and lemon zest.
Sprinkle the top with sea salt.
Place in the freezer for a few hours until hardened.
Remove from the freezer, lift the bark from the pan by pulling up the edges of the parchment paper.
Place it on a cutting board and cut into chunks.