Mix yoghurt and honey. Whip the cream with the whisk of the hand mixer until stiff and fold into the yoghurt. Put the honey cream in a cool place.
Clean and peel the pineapple and remove the hard stalk. Cut the pineapple into pieces and roll in the coconut flakes. Heat butter in a coated pan. Fry the pineapple pieces for about 3 minutes until golden brown.
Take out, if necessary drip off on kitchen paper and keep warm.
Arrange the fried coconut-pineapple with some honey cream. Decorate with melissa. Add the rest of the honey cream.