Place the cold coconut cream, ginger beer, and agave in a bowl and whisk to combine. Set aside.
Place the pineapple and brown sugar in a high speed blender and blend until smooth. Starting with the pineapple mixture, pour alternate layers of the pineapple and coconut cream mixtures into 9-2.5 ounce capacity popsicle molds, allowing each layer to freeze for 20-25 minutes before adding the next. Once all the layers are added, insert popsicle sticks. Freeze or 2-3 more hours or until frozen.
I added 2 tablespoons of agave for a less sweet coconut cream layer, but if you have a major sweet tooth you may want to bump it a notch to 3 or 4 tablespoons.