Combine your 1 cup Greek yogurt, 1/2 cup honey, and 1/2 cup coconut milk in a bowl and whisk until completely smooth. Why this matters: any lumps in the yogurt will freeze solid and ruin the texture you're after. I always spend an extra 30 seconds here because one small clump becomes a crunchy problem later.

Stir in your 1/3 cup strawberry puree, 1/4 cup orange juice, 1 tsp vanilla extract, 1/2 tsp lemon juice, and 1/4 tsp sea salt until the color is even and uniform. This is where you taste—I always do—because this is your only chance to adjust sweetness before freezing locks everything in.

Divide your mixture evenly between 6 small cups or silicone molds, filling each about halfway. Leave room for toppings, which sounds basic but Connor's actually overfilled his last time and couldn't add the almonds he wanted. Freeze for exactly 15 minutes—not 10, not 20.

While the base is setting, combine your 1/2 cup granola, 1 tbsp chia seeds, and 1/4 cup sliced almonds in a separate bowl. I keep my granola slightly chunky because smaller pieces pack too tight on top and compress into a dense layer that doesn't add crunch anymore.

Remove your cups from the freezer after 15 minutes—the surface should be starting to firm but still slightly tacky. Sprinkle your granola mixture evenly across the top of each cup and press gently with the back of a spoon so it doesn't slide off when you flip them.

Return to the freezer for another 10 minutes, then scatter your 1/2 cup dark chocolate chips across the granola layer while the yogurt is still soft enough to hold them. If you add chocolate after everything's completely frozen, it just slides right off when you try to eat it.

Freeze for at least 5 more hours or overnight until completely solid. I usually make mine around 3 p.m. so they're ready by bedtime, which means Tom can grab one straight from the freezer without waiting. The yogurt should feel rock-solid when you press the top.