Mix the yogurt and honey together until well combined. Add the cranberries and stir again.
Line a baking tray with foil and pour the yogurt mixture on top. Spread the mixture until it is about 1 cm thick.
Sprinkle the strawberries, chocolate chips and shredded coconut on top of the yogurt mixture and place in the freezer for 24 hours or until it is completely frozen.
Remove from the freezer and use a sharp knife to break the bark into pieces. The bark can be stored in the freezer in food bags or containers.
10 servings