The recipe says to dip the pineapple spears into pineapple juice before rolling it in coconut, but my pineapple was really juicy and the coconut seemed to stick just fine, so I didn't bother with that step. You might try it if you have trouble getting the coconut to stick to the pineapple.
Piña Colada Pops
1 pineapple, peeled, cored, and cut into 8 spears
3/4 c. shredded coconut, toasted
8 popsicle sticks
Insert sticks into ends of pineapple spears. Roll each one in coconut and place on a baking sheet lined with wax paper. Freeze for at least 2 hours.