Prepare the fruit; wash, full and chop the strawberries, wash the blueberries, peel and chop the kiwi fruit, peel and chop the mango.
Give the yogurt a good stir, then place it in a bowl. Drizzle in the honey to sweeten (optional) and stir well to combine.
Find a baking tray that fits into your freezer (I used a pizza pan). Line the baking tray with baking paper or tinfoil. Pour the yogurt onto the lined tray and spread out into an even layer.
Top with the fruit, pressing gently into the yogurt. For an extra pretty rainbow effect, arrange the fruit by colour in concentric circles.
Sprinkle the desiccated coconut evenly over the whole tray of yogurt and fruit.
Pop into the freezer and freeze for two hours or overnight, until solid and frozen through. Break into pieces to serve. For the best texture, leave for a minute or two to soften slightly before serving.
Store any pieces of leftover yogurt bark in an airtight tub or bag in the freezer until needed.