Place all the ingredients for the popsicles in your blender, except the pineapple chunks, and pulse until smooth.

Pour into popsicle molds.

Freeze for half an hour.

Remove from freezer and place a wooden stick into each popsicle mold.

Freeze for at least 4 hours.

Place chocolate chips and coconut oil in a microwave-safe bowl Microwave on high for 30 seconds.

Remove from microwave and stir.

Continue microwaving and stirring in 15 second intervals until the chocolate is smooth.

Let cool to room temperature.

Remove popsicles from mold.

Drizzle chocolate over popsicles with a spoon.

Sprinkle shredded coconut.

Put back in the freezer for 20 minutes before serving.