Making the caramel sauce: Over medium high heat, bring the coconut sugar and water to a boil while stirring.
Once boiling, stop stirring and let boil until slightly thickened, about 3-5 minutes.
Reduce heat slightly and add the coconut oil and the coconut milk, gradually, taking care as the milk may boil up and over. Boil and stir for another 5-7 minutes until creamy and slightly thickened.
Once sauce is done, pour caramel into a non plastic container and let cool for an hour at room temperature and then for 4-6 hours in the fridge. This will thicken it up.
Grilling pineapple: heat a little oil in a pan. Once hot add the pineapple and grilled on both sides until browned. Remove from heat let cool and then refrigerate until use.
Once the caramel sauce is cooled, combine it with the red beans. Stir gently to mix.
Pour the sauce over ice cream in bowls and garnish with the grilled pineapple.