Over a medium heat whisk together coconut cream and Lakanto Monkfruit sweetener. Bring to a simmer and whisk slowly for 1-2 mins. Take saucepan off heat and stir in pineapple and coconut extract.

While whisking sprinkle the xanthan gum over your coconut mixture to fully incorporate. Next pour in your almond milk and stir to fully combine.

Transfer your coconut mixture into a pourable container like a large measuring cup. You will have about 24oz of coconut liquid.

Pour your coconut mixture into 8 3oz popsicle molds or into 2oz dixie cups. If using a popsicle mold with a lid then cover and stick your popsicle sticks into the holder slots. If using dixie cups you must freeze for 30-60 minutes before you stick the sticks in to hold in the slush.

Freeze for 24-48 hours...longer is better and makes it easier to pull them out of the silicone molds.

Once your popsicles are frozen remove them from the silicone molds and transfer them to a zip tight container for freshness.