Melt 20 g sugar in a small pot and caramelise until golden. Add butter and oat flakes, mix and place on a piece of oiled aluminium foil. Let it cool down. In the meantime wash the strawberries, drain well and clean them. Halve or quarter the strawberries. Drain the apricots, cut into slices and add to the strawberries.
Mix the fruit with the remaining sugar and let it soak for a short time. Stir yoghurt and milk until smooth and season with lime juice. Put the oatmeal brittle in a bowl and crush it. Arrange coconut yoghurt and fruits in deep plates and sprinkle with brittle. Serve decorated with lime wheels