Preheat the oven to 350ºF.
Spread the coconut flakes onto a baking sheet and bake for 5 to 7 minutes until golden brown.
Remove the toasted coconut and set aside to cool.
Combine the cubed pineapple, pineapple juice, lime juice and water in a food processor or blender. Process until smooth.
Pour the mixture into a metal bowl and stir in the agave nectar and toasted coconut.
Seal the bowl tightly with plastic wrap or a lid and place in the freezer for at least 6 hours until firm.
★ Did you make this recipe? Don't forget to give it a star rating below!