Line your baking tray: Take a large rimmed baking tray (about 30x40cm) and line it with baking parchment. Press the parchment into the corners and up the sides — you want no gaps where the yoghurt can sneak underneath and stick to the metal. The paper should look crisp and flat, not wrinkled, so smooth it firmly with your hands.

Mix the yoghurt base: In a large mixing bowl, combine the Greek yoghurt, honey, and vanilla extract. Stir with a spatula in a steady figure-eight motion until the honey has completely dissolved and the mixture turns a uniform creamy white. You should not see any streaks of honey or vanilla, and the yoghurt should smell sweetly floral rather than sour.

Spread the yoghurt: Pour the yoghurt mixture onto the centre of the lined tray. Using the back of a spoon or an offset spatula, spread it outward in long, even strokes until it forms a rectangle about 1cm thick. The surface should look smooth and glossy, with no thin patches where you can see the parchment underneath.

Scatter the berries: Arrange the sliced strawberries, blueberries, raspberries, and blackberries evenly across the yoghurt surface. Press each berry gently into the yoghurt so they sit halfway submerged — you want them to peek out like little jewels once frozen. The tray should look like a colourful mosaic, with each berry spaced about 2cm apart.

Add the toppings: Sprinkle the desiccated coconut and pumpkin seeds evenly over the entire surface. Finish with a light pinch of sea salt flakes, which will enhance the sweetness of the berries and the tang of the yoghurt. The toppings should look scattered but deliberate, not clumped in one corner.

Freeze until solid: Place the tray flat on a freezer shelf — never tilted, or the yoghurt will pool at one end. Freeze for at least 3 hours, or until the bark is completely firm to the touch. When you press a finger gently on the surface, it should feel rock-solid and cold, with no give at all. If you plan to leave it overnight, cover the tray loosely with cling film after 2 hours to prevent freezer burn.

Break into pieces: Remove the tray from the freezer and let it sit at room temperature for 2 minutes. Lift the parchment from the tray and place the frozen sheet on a cutting board. Using your hands, break the bark into irregular shards — you will hear a clean, sharp snap as the pieces separate. Aim for pieces about the size of a biscuit, some smaller, some larger, for a rustic look.