First pop the 1/2 cup unpopped corn kernels, then set aside.
In a heavy saucepan, put the butter, corn syrup, cream of coconut, and brown sugar. Boil over moderate heat for 2 minutes, stirring constantly.
Combine the popcorn, coconut, dates, dried pineapples and dried banana chips in a large plastic bowl sprayed with non-stick spray. (That works best-the plastic bowl, as the syrup will not stick to the sides if you spray it first, making it easier to combine the ingredients.).
Stir to mix and pour onto a cookie sheet lined with parchment paper and bake for 30 minutes.