Cut off the top of the pomegranate. Cut through the skin over the segments. Break open the fruit. Remove the pomegranate seeds.
Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
Halve the kiwi berries.
Divide the yoghurt between 4 bowls. Arrange each type of fruit in a row on top of the yoghurt. Sprinkle with the coconut.
Tip: Use coconut yoghurt for an extra tropical twist.
