Prep the lychees. If using fresh, peel and remove the pits. If using canned, drain them well and pat dry. Chop half the lychees into small pieces and leave the rest halved for topping.

Toast the coconut (optional but recommended). Add shredded coconut to a dry skillet over medium heat. Stir until light golden and fragrant, 3–5 minutes. Let it cool.

Flavor the yogurt. In a bowl, combine coconut yogurt with a squeeze of lime juice, a pinch of zest, a tiny splash of vanilla, and a small pinch of salt. Sweeten with honey or maple if your yogurt is unsweetened. Stir until smooth.

Fold in fruit. Gently fold the chopped lychees into the yogurt to distribute flavor without crushing the fruit.

Assemble the cups. Spoon the yogurt mixture into serving cups or jars. Top with lychee halves, toasted coconut, and a sprinkle of granola or nuts for crunch.

Finish and serve. Add a light drizzle of honey, a few mint leaves, and an extra kiss of lime zest if you like. Serve right away or chill for 15–20 minutes.