With a melon baller, core the pineapple halves and then scoop the flesh out of the skin to make boats. Discard the core, then divide the edible flesh evenly between the two pineapple halves.
Top with one of the sliced bananas and toss to combine with the pineapple. Lay the pineapple boats, cut side up, on a baking sheet.
Puree the remaining banana with the coconut milk and cinnamon in a blender, then pour into the pineapples, dividing equally.
Sprinkle the shredded coconut on top.
Bake for 20-25 minutes or until golden brown on top.
Serve warm.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/stuffed-pineapple/