Prep the longan. If using fresh longan, peel, pit, and chop into halves or quarters. If using canned, drain well and pat dry with paper towels so the yogurt clings. Aim for bite-size pieces.

Mix the base. In a bowl, stir 1 to 1.5 cups of Greek yogurt with 1–2 teaspoons honey or maple syrup, 1/2 teaspoon vanilla extract, and a tiny pinch of salt. Taste and adjust sweetness. The mixture should be thick but scoopable.

Add the fruit and crunch. Fold in 1 to 1.5 cups of longan and 1/3 to 1/2 cup of your chosen crunch. If using citrus zest, add about 1/2 teaspoon. Mix gently to avoid crushing the fruit.

Portion the clusters. Line a baking sheet with parchment. Use a small cookie scoop or spoon to drop rounded mounds, about 2 tablespoons each, leaving a little space between them.

Optional chocolate drizzle or dip. Melt 1/2 cup chocolate chips with 1 teaspoon coconut oil in the microwave in 20–30 second bursts, stirring until smooth. Drizzle over clusters or dip the tops for a thin shell.

Freeze. Place the sheet in the freezer for 1.5 to 2 hours, or until completely firm. They should lift cleanly off the parchment.

Serve or store. Enjoy straight from the freezer for a firm, frosty bite, or let them sit at room temp for 2–3 minutes for a softer center.