Place a griddle pan over a medium heat and spray with low-cal coconut oil. Once hot, add the pineapple and griddle, turning often, for 6-8 minutes until covered with griddle marks. Transfer to a chopping board and chop up into small pieces. Set aside to cool.
In a large jug, combine the yogurt, milk and 2 tbsp honey until smooth. Add the pineapple to 10 lolly molds, then top up with the yogurt mixture. Transfer to your freezer for 30 minutes, then insert your lollipop sticks, pressing them in firmly. Leave to freeze completely for a minimum of 5 hours, preferably overnight.
Combine the chocolate, coconut oil and remaining honey in a microwave-safe bowl. Microwave on full power in 15-second bursts, stirring with a spoon in-between each until melted. Set aside until cool, then pour into a tall, wide glass.
Place a small frying pan over a medium/low heat. Add the coconut and cook for 2 minutes until golden. Instantly pour into a small bowl to cool completely.
Line a baking tray with greaseproof paper. Release the lollies from the molds and dip each one halfway into the chocolate sauce. Let the chocolate drip off and quickly sprinkle with the coconut as it sets. Place on the baking tray. Return to the freezer for 30 minutes until completely set.