Prep the fruit: Slice the banana into coins. Hull and slice strawberries. Chop fresh pineapple into small pieces or drain canned pineapple well to avoid watery cups.

Sweeten the yogurt (if needed): If using plain Greek yogurt, stir in a small drizzle of honey or maple syrup and a few drops of vanilla extract. Taste and adjust—you want lightly sweet, not dessert-level sweet.

Build the base: Spoon yogurt into a glass, jar, or bowl. Aim for about 3/4 to 1 cup per serving.

Add the fruit layer: Scatter banana slices over the yogurt, then add strawberries and pineapple. Keep some fruit for the top to make it look pretty.

Sprinkle the crunch: Add chopped nuts and a spoonful of mini chocolate chips. This is where the “split” magic happens.

Finish with flair: Drizzle a thin ribbon of chocolate syrup or melted chocolate. Add a small pinch of coconut if you like. Top with a cherry.

Serve immediately: Enjoy right away for the best texture and a crisp bite from the nuts and chocolate.