Our updated take on ambrosia can be made ahead and refrigerated, covered, up to 12 hours.
Whisk together yogurt, cream, honey, and zest in a bowl until mixture thickens and holds soft peaks.
Divide half of pineapple evenly among 8 serving bowls. Top with yogurt mixture, then remaining pineapple, dividing evenly. Sprinkle with dried fruits, coconut, and nutmeg and serve.
To toast the shaved coconut, spread it on a rimmed baking sheet in a single layer and bake at 350 degrees until golden, about 5 minutes. Keep a watchful eye on it, as coconut burns easily.
