Line a rimmed baking sheet with parchment paper and lay the pineapple chunks in an even layer and freeze for at least 8 hours. Refrigerate the coconut cream for the same amount of time.

Place the pineapple in a food processor fitted with a steel blade. Pulse in long pulses until the pineapple is finely chopped. Add the coconut cream, agave, vanilla, and salt and pulse a few times to combine. Process, scrapping down the sides often, until smooth and light, about 3 minutes.

Can be served immediately as a soft serve ice cream or placed in an airtight container and put in the freezer to harden. Can be stored for up to 2 months in the freezer.

Serve garnished with toasted coconut flakes.