Line a rimmed baking sheet with parchment paper.

In a medium bowl, mix the Greek yogurt, honey, and vanilla extract until smooth.

Spread the yogurt mixture evenly onto the parchment-lined baking sheet, about ¼ inch thick.

Gently press the sliced strawberries and blueberries into the yogurt.

Sprinkle the granola, mini chocolate chips, and shredded coconut evenly over the surface.

Place the baking sheet in the freezer and let it freeze for 2–3 hours, or until completely solid.

Once frozen, remove from the freezer and break the bark into bite-sized pieces.

Store in an airtight container in the freezer for up to two weeks.

Let the yogurt bark sit at room temperature for 1–2 minutes before eating for the best texture.