In a large bowl or measuring pitcher (for easy pouring), whisk together the coconut milk, Greek yogurt and honey. Cover and refrigerate for 1 hour.

Place ¾ of the pitted cherries in the blender and blend until almost smooth. Stir the pureed mixture into the yogurt mixture.

Pour the yogurt mixture into an ice cream maker and process according to the manufacturer's instructions.

Chop the remaining cherries. When the frozen yogurt is almost finished processing, add the chopped cherries to the mixture and finish processing.

Serve immediately or place in the freezer in an airtight container. If you freeze the mixture, warm it at room temperature for about 1 hour before serving.