Preheat the oven to 175°C/350°F.

Toss the oats, coconut, almonds, ghee and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 8-10 minutes. Remove the granola from the oven and allow to cool, stirring once.

Mix yogurt and sugar until smooth. Combine the strawberries and pineapple in a bowl.

In 2 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.