Chop up the chocolate and melt in a bain-marie with butter, coconut oil, and heavy cream.

Stir until smooth and chill for 2 hours.

Mix with an immersion blender for about 5 minutes, adding the liqueur little by little.

Fold in the chopped pineapple and spread the batter out to about 3x12 in (9x27cm) on a baking sheet lined with parchment paper.

Chill overnight.

Melt the white chocolate in a bain-marie and let cool.

Cut the batter into approximately 1in squares.

Dip the candies in the chocolate with the help of a fork and set them on parchment paper.

Sprinkle with coconut flakes.