1. Strain and reserve juice from crushed pineapple. Divide 1 cup crushed pineapple between 6 ice pop molds.
2. In bowl, combine cream of coconut and 1 cup reserved pineapple juice. Divide evenly in molds over pineapple and insert ice pop sticks. Freeze 4 hours, until solid. When ready to eat, run the pops under warm water for a few seconds to release from molds.