Tropical Fruit Yogurt Bowls with Toasted Coconut

From the garden

• 4 cups ripe tropical fruit (mango, papaya, pineapple, or passionfruit), peeled and cut into bite-sized cubes, chilled · any mix of mango, papaya, pineapple, guava, or dragon fruit; passionfruit is best spooned over the top as pulp rather than cubed. Plantain is not eaten raw, so leave it out of this one.
• 2 tbsp fresh mint, leaves torn

From the pantry

• 3 cups plain Greek yogurt
• ¾ cup shredded coconut · unsweetened toasts best
• 3 tbsp honey
• 1 lime, zested and juiced
• ¼ tsp ground ginger (optional)
• 1 pinch salt

1. Toast the coconut in a dry skillet over medium heat, stirring constantly, 3–5 minutes until most of it is golden brown. It goes from pale to burnt fast at the end, so tip it onto a plate the moment it smells nutty and let it cool; it crisps as it cools.
2. Stir the honey, lime juice, lime zest, the ginger if using, and the pinch of salt together in a small bowl until the honey loosens into a pourable drizzle. If the honey is stiff, warm it 10 seconds in the microwave first.
3. Cut the fruit into cubes if you have not already, working over a bowl to keep the juice. For passionfruit, halve and scoop the pulp and seeds into a small dish to spoon over at the end. Toss the cubed fruit with about a third of the lime-honey drizzle.
4. Spread 3/4 cup of yogurt in a wide swirl in each bowl. Pile the dressed fruit on one side so the yogurt shows, pour the remaining drizzle over everything, and finish with the toasted coconut and torn mint. Eat right away while the coconut is still crunchy.