• Toast waffles until golden. Drop honey (in packet) in a small bowl of warm water to soften. Roughly chop cashews.

• Heat a medium dry pan over medium-high heat. Add cashews and coconut; cook, stirring frequently, until lightly browned and fragrant, 2-4 minutes. (TIP: Keep a close eye on pan to avoid burning.) Transfer to a plate.

• Once waffles are toasted, cut into 1/4-inch pieces.

• In a second small bowl (medium bowl for 4 servings), whisk together yogurt, crème fraîche, honey, and a pinch of salt until well combined.

• If using jars, divide half the honey yogurt between jars. Top with half the berry compote, half the toasted cashews and coconut, and half the waffle pieces. Repeat to make a second layer. If using bowls, divide honey yogurt between bowls. Top with berry compote and toasted cashews and coconut. Place waffle pieces in the center. Serve.