1. In a blender or food processor, combine ½ of the pineapple with yogurt, coconut milk and honey; process until smooth.
2. In a medium mixing bowl, stir yogurt mixture with remaining pineapple and bananas until well combined.
3. Spoon mixture into 5 ice pop molds; insert handles.
4. Freeze for at least 4 hrs.

Tasty Tips:

• Unsweetened coconut milk is available in the Global Foods Aisle. It naturally separates in the can, so be sure to whisk it together before measuring.
• The yield on this recipe depends on the size of the ice pop molds.