Instructions

1. With a sharp knife, slice the top and bottom off of the pineapple. Standing the pineapple upright, thinly slice off the tough outer skin, leaving as much flesh as possible.
2. Notice the diagonal lines of the remaining eyes of the pineapple. Use a paring knife to carve the eyes making a V-shaped cut along the diagonal. Slice the pineapple in half lengthwise. Take each half and slice into 3 long wedges. Remove the tough core from each wedge.
3. Insert a wooden skewer into each and freeze for at least 4 hours.
4. Set a small glass mixing bowl over a small saucepan of simmering water and place the chocolate and coconut oil in the mixing bowl. Stir until the chocolate is completely melted and smooth. Pour the chocolate into a medium sized glass for easier dipping.
5. Quickly dip each frozen pineapple pop into the melted chocolate and allow the excess chocolate to drip off. After the excess chocolate has dripped off, but before the chocolate is completely solidified, sprinkle with shredded coconut. Alternatively, use a spoon to drizzle chocolate over the pineapple. Serve immediately or return to freezer to serve later.