Put 1/2 cup yogurt in each of 4 pretty glasses or bowls. Top each with about 1/2 cup berries. Drizzle on 1 1/2 teaspoons of each syrup. Sprinkle with 1 tablespoon each almonds and coconut. Repeat the layers and serve. Note: For deeper flavor, toast the almonds. Preheat an oven to 350°F. Spread the almonds on a baking sheet and bake until golden, about 10 minutes. Watch them carefully, because they go from toasted to burnt quickly.