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Line a rimmed baking sheet with parchment paper.
In a medium bowl, stir together yogurt, maple syrup and vanilla until well combined.
Spread yogurt mixture evenly, about a ¼ of an inch thick, onto the prepared baking sheet in rectangular shape. Scatter the strawberries and blueberries on top. Sprinkle with coconut flakes.
Place in the freezer for about 3 hours or until the yogurt is firm. Cut or break into 16-20 pieces and serve.
Store leftover yogurt bark in a sealed freezer bag for up to 3 months. I like taking it out and letting it sit for about 3-5 minutes before eating.