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U.S. Highbush Blueberry Council

Blueberry Coconut Bark

Recipe in partnership with the Tone It Up Girls

Sweet, light, and super simple to make, this blueberry coconut bark is a tasty treat you can (actually) whip up ahead of a hectic day. Just four ingredients and four steps to some perfectly snack-able blueberry coconut bark.


  • 1 1/2 cups unsweetened coconut flakes
  • 1 Tbsp. coconut oil
  • 1/4 cup fresh blueberries
  • 3 Tbsp. chopped pistachios


  1. Blend coconut and coconut oil in a food processor or high powered blender for 5-7 minutes until smooth.
  2. Scoop onto a parchment paper lined cookie sheet and press down so that it’s smooth. It should fill up about 1/2 of the cookie sheet.
  3. Lightly press fresh blueberries and chopped pistachios into the bark.
  4. Put in the freezer for at least 2-3 hours. Break apart into large chunks for serving.


Number of servings (yield): 8 pieces


109 calories

11 g fat

8 g saturated fat

0 g cholesterol

1.3 g protein

4.5 g carbohydrates

1.9 g fiber

1.4 g sugar

33 mg potassium

3.3 mg calcium

0.4 mg iron

0.6 mg vitamin C

0.8 mcg vitamin A

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