Coconut Sorbet: In a blender, add the coconut water, coconut meat, and Sucanat. Blend on high speed until smooth, about 1 minute. Pass the coconut puree through a fine-mesh sieve set over a medium bowl. Discard the solids and transfer the coconut mixture to an ice cream maker, and freeze according to manufacturer's direction. Remove the coconut sorbet from the ice cream maker and freeze to desired consistency. Store the coconut sorbet in a tightly sealed container in the freezer for up to 2 weeks, if desired.
Grilled Pineapple: Preheat an outdoor grill or indoor grill pan to medium-high.
Rub the pineapple with the vanilla bean seeds. Place the pineapple slices on the hot grill until the pineapple begins to caramelize, about 8 to 10 minutes, turning once. Remove the pineapple slices from the grill and cut into 2-inch lengths, reserving any juices that accumulate.
Coconut Emulsion: In a small saucepan, heat the coconut milk over medium-low heat just until warm, about 1 minute. Remove the saucepan from the heat and froth the warm coconut milk with a handheld blender just before using.
Divide the grilled pineapple and the crystallized ginger among 4 shallow dessert bowls. Drizzle any reserved juices among the bowls. Top each bowl with 1 1/2 teaspoons toasted coconut. Place a large quenelle (about a heaping tablespoon or so of sorbet formed into an egg shape using two large spoons) of the sorbet on the toasted coconut. Then, divide the Coconut Emulsion and remaining toasted coconut among the bowls.