Preheat the oven to 350 degrees F and grease a 6" pan with coconut oil.
In a food processor, pulse the coconut, cinnamon, and salt into a coarse powder. Add the honey and coconut oil and blend until everything sticks together enough to form a dough.
Press into the pan and bake for 8-12 minutes, until the crust is dry and coconut is toasted but not burned. Allow to cool before assembling.
Filling
Remove the can of coconut milk from the fridge and scoop the thick cream that has formed at the top of the can into a chilled mixing bowl. Beat until fluffy, then fold in the honey.
Carob Drizzle
Combine the carob powder, coconut oil, and honey and whisk until smooth.
Assembly
Spread a thin layer of carob drizzle over the crust and freeze until set, about 5 minutes.
Spread the banana slices in an even layer over the crust and top with whipped cream. Decorate with the remainder of the carob drizzle and refrigerate 2 hours before serving.