Drain the pineapples from the juice in the can. Peel the bananas and cut them into round slices.
Combine the pineapples and bananas and mash them. Add the honey, rum and lemon juice and blend again.
Distribute it into separate forms. Leave them in freezer for 3 hours.
Take them out of the freezer, flip them upside down onto dessert plates. Melt the chocolate in a water bath and pour it over the ice dessert.
Sprinkle with coconut flakes and serve.