In a mixing bowl, combine the Greek yogurt, honey, juice of one lime, and the pulp from half of the passion fruit. Stir until smooth and well combined.
Line a baking tray or shallow freezer-safe dish with parchment paper. Spoon the yogurt mixture onto the tray and spread it into an even layer.
Scatter the pineapple and ginger evenly over the yogurt. Spoon over the remaining passion fruit pulp, then sprinkle with the shredded coconut and fresh lime zest.
Freeze for at least 4 hours, or preferably overnight, until completely firm.
Once frozen, remove from the tray and snap into shards or pieces. Enjoy immediately, or store in an airtight container in the freezer for up to 1 month.