Mix the coconut cream and milk with the pineapple pulp and juice.

Fill the popsicle moulds, taking care not to over-fill them. Carefully insert the wooden sticks into the moulds and place the moulds into the freezer to set overnight.

Melt the chocolate.

Remove the popsicles from the freezer, unmould them and dip them into the melted chocolate. The chocolate will set in seconds.

Serve immediately.