1. Heat a large frying pan over high heat.
2. Add pineapple chunks and 2 tablespoons of coconut sugar and cook, stirring, until the sugar has melted and pineapple caramelised. Transfer the caramelised pineapple to a blender and add coconut cream and vanilla extract. Process on high for 2 minutes or until the mixture is smooth and airy. Divide between 10-12 ice pop moulds and freeze for 8 hours or overnight.
3. Just before serving, mix melted coconut oil and shredded coconut in a small deep bowl. Dip each popsicle in the oil to create a shell. Serve immediately or place in zip lock bags and store in the freezer for up to 3 months.
Note: For a grown up version of this treat, stir ¼ cup rum into the mixture before freezing.