2 cups unsweetened coconut yogurt
2 Tbsp maple syrup
1/4 cup blueberries
1/4 cup sliced strawberries
3 Tbsp chopped pecans, or granola
Line a baking sheet with wax paper.
In a bowl, mix the coconut yogurt and maple syrup.
Spread the coconut yogurt evenly along the baking sheet.
Scatter the blueberries, strawberries, pecans, and lemon zest over the coconut yogurt.
Place in the freezer for at least 3 hours, or overnight.
Remove from freezer, cut the yogurt into squares, and serve.