First make the coconut and pineapple cream. Place the yoghurt, honey, creamed coconut & coconut oil in a food processor and blend. Add 2 slices of chopped fresh pineapple and blend until smooth, then chill. You can make this in advance.
Cut the hard core out of the pineapples using a small round cookie cutter. Heat the butter in a non-stick pan and fry the pineapple slices until they have started to brown. Lay the brownies on a serving dish and spread with a thick layer of coconut cream. Top each with a slice of pineapple & decorate with toasted coconut.