Prep the fruit. Dice the mango and pineapple, slice the kiwi and banana. If using lime juice, toss it with the mango and pineapple to keep flavors bright. Add a small pinch of sea salt to the fruit to enhance sweetness.

Sweeten the yogurt (optional). If your yogurt is very tangy, stir in honey or maple syrup to taste. If using Greek yogurt, you can loosen it with a tablespoon of milk or coconut milk for easier layering.

Toast the coconut (optional). In a dry pan over medium heat, toast shredded coconut for 2–3 minutes until lightly golden and fragrant. Keep a close eye on it; it burns fast.

Layer the base. Add a few spoonfuls of yogurt to the bottom of your cup or jar. This prevents the granola from getting soggy too quickly.

Add fruit. Spoon a layer of mango and pineapple over the yogurt. Add a couple of kiwi slices or banana rounds if you like.

Sprinkle granola. Add a layer of granola for crunch. Don’t pack it down—keep it light so it stays crisp.

Repeat the layers. Continue with yogurt, fruit, and granola until your cup is filled, finishing with fruit on top.

Finish with toppings. Sprinkle toasted coconut, drizzle a little honey, and add mint for color. Serve right away for maximum crunch.