Shape melons (honeydew and cantaloupe) and pineapple into rounds using a melon baller. Thread a few onto wooden skewers.
Roll mango wedges in toasted ground coconut. (For coconut: Bake at 350 degrees until golden, 8 to 10 minutes. Let cool. Pulse in a blender or food processor.)
Stir together 1 cup plain yogurt and 1/2 cup honey until combined. Swirl in more honey if desired. Serve with fresh berries.