Line your tray. Take a large baking tray (roughly 30x40cm) and line it with baking parchment. Press the paper into the corners so it lies flat. You'll hear a crisp crinkle as it settles—that's the sound of easy cleanup later.

Mix the base. In a medium bowl, stir together the Greek yogurt, honey or maple syrup, and vanilla extract. Whisk until the honey is fully dissolved and the mixture looks smooth and glossy, with no streaks of syrup remaining. The colour should be an even, creamy white.

Spread the yogurt. Pour the yogurt mixture onto the lined tray. Use a spatula or the back of a spoon to spread it into an even rectangle about 1cm thick. Work quickly so the yogurt doesn't start pooling in one spot. The surface should look smooth and even, with no thin patches where the paper shows through.

Scatter the berries. Dot the sliced strawberries, blueberries, and raspberries across the top of the yogurt. Press them down gently so they're partially submerged—this stops them from falling off once frozen. You should see bright pops of red and deep blue against the white yogurt.

Add the crunch. Sprinkle over the chopped pistachios, dark chocolate chips, and desiccated coconut. Finish with a light pinch of sea salt flakes. The salt will hit your tongue first when you eat it, balancing the sweetness.

Freeze solid. Place the tray flat in the freezer. Leave it undisturbed for at least 4 hours, or overnight. The bark is ready when it feels firm to the touch and the yogurt no longer dents when you press it gently. You'll hear a satisfying thwack if you tap the tray.

Break and serve. Once frozen, lift the parchment off the tray and place the bark on a chopping board. Break it into irregular shards with your hands—or, if you prefer neat squares, use a sharp knife to cut it. The edges should snap cleanly, leaving jagged, beautiful pieces.