Toast almonds and coconut chips in a medium frying pan over medium heat until lightly browned and fragrant, about 1 minute. Transfer to a plate to cool.
Toss blueberries with coconut-almond mixture.
Spoon about 2 tablespoons of yogurt in the bottom of 4 glasses. Add about 2 teaspoons of dulce de leche then cover with a small spoonful of blueberry-coconut salsa. Repeat layers, making three total in each glass. Enjoy!