1. Line a rimmed baking sheet with parchment paper.

2. In a mixing bowl, combine the maple syrup and vanilla extract with the yogurt. Stir to combine.

3. Spread the yogurt mixture about 1/4-inch thick, as evenly as possible, over the parchment paper in a rectangle shape.

4. Place the berries and fruit pieces strategically on top.

5. Sprinkle with shredded coconut and place in the freezer for approximately 3 hours, or until the yogurt is frozen. Cut or break into approximately 16-20 pieces and serve.

6. Store leftover bark in the freezer in a sealed stasher bag or container with an airtight lid. Will last up to 3 months in the freezer.