Pineapple Tajín Frozen Yogurt

# The Ingredients You'll Need:

01 - 2 cups plain Greek yogurt (full-fat or low-fat)

02 - 1½ cups fresh pineapple, cut into small chunks

03 - 3 tablespoons honey or maple syrup

04 - 2 tablespoons Tajín seasoning (or more, to taste)

05 - ¼ cup unsweetened shredded coconut (optional)

01 - Line a rimmed baking sheet (approximately 9x13 inches) with parchment paper.

02 - In a medium bowl, mix the Greek yogurt and honey or maple syrup until fully blended.

03 - Evenly spread the yogurt mixture over the prepared baking sheet to about ½-inch thickness.

04 - Distribute the pineapple chunks evenly on top of the yogurt layer.

05 - Generously sprinkle Tajín seasoning over the pineapple. Add shredded coconut if using.

06 - Lightly press the toppings into the yogurt using clean hands or a spatula.

07 - Place the baking sheet in the freezer for at least 4 hours, or until completely firm.

08 - Remove from freezer and break or cut the frozen bark into pieces.

09 - Serve immediately or store pieces in an airtight container in the freezer for up to 2 weeks.

01 -

The almost-instant prep and bold flavors make it my go-to when I want to impress without sweating over the stove.
You get the tropical pop of pineapple and that cheeky zap from Tajín—it's a snack that actually makes you feel like celebrating.

02 -

If the yogurt layer is too thick, it won't set properly and just tastes like a block of ice—half an inch is the sweet spot.
Letting the pineapple drain really well before adding stops unwanted ice crystals from forming.

03 -

Pressing the toppings firmly but gently into the yogurt is the difference between a bark that holds its fruit and one that sheds it everywhere.
A dash of lime juice in the yogurt elevates all the other flavors and makes the bark taste even brighter.