1 Small skillet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 8 Wooden skewers, 1 Citrus juicer, 1 Plate
1 Cut lemon in half and squeeze juice. Toast shredded coconut in a dry pan until golden brown.
2 Separate the coconut flakes into two portions. Add one portion to the yogurt with 2 teaspoons lemon juice and maple syrup.
3 Rinse all fruits. If necessary, peel and cut the fruit into bite-sized pieces.
4 Stack the fruit on wooden skewers in a decorative manner.
5 Coat the skewers with the remaining toasted coconut. Place yogurt in glasses and add skewers. Serve garnished with a little mint on top.