Toss all chopped fruit together in a large bowl and let sit for 20 minutes. This will allow the banana to get coated in the natural sugars of the other fruits, which will prevent it from browning, as well allows the flavors to blend and their juices to release.

Toast coconut in a dry fry pan over medium heat, shaking pan until coconut turns golden brown. Cool.

Into 2 glasses spoon in half of the fruit, yogurt, coconut, repeat. Drizzle any remaining liquid from the fruit over each, then sprinkle with the coconut.