In a medium saucepan, add the brown sugar and water and heat on a high until boiling. Stir frequently and cook until the brown sugar dissolves. Remove from heat and set aside to cool.
Make the Boba Pearls:
In a medium mixing bowl, stir together the rice flour and brown sugar until combined. Add 2 ½ T boiling water to the rice mixture and stir until combined and a dough forms. You may need to use your hands towards the end to form into a workable dough.
Transfer the dough to a surface sprinkled with more rice flour, and begin to form the dough into small boba-sized balls (a little smaller than a marble). Set them aside in a single layer.
Boil a large pot of water and add the boba pearls. After a few seconds, stir the water to make sure the boba pearls aren't sticking to each other. Allow the boba pearls to float to the top, then reduce the heat to a simmer, and cook for 5 minutes.
Strain the boba pearls and place them in the brown sugar syrup to soak while you make the coconut cream.
Make the Whipped Coconut Cream:
Open the can of chilled coconut cream, and scoop out the hardened contents only. Reserve the liquid for smoothies or another recipe later! Add the hardened coconut cream to the mixing bowl, and whip on high for 30-60 seconds until fluffy.
Add the powdered sugar and coconut extract, and whip again for another 60 seconds until combined and smooth.
Assemble the Boba Ice Cream Bars:
Strain the boba pearls from the brown sugar syrup and fold them into the whipped coconut cream mixture. Set aside the brown sugar syrup, don't discard!
Pour 2 T brown sugar syrup into the mixture, and stir until combined. Add another 2 T of the brown sugar syrup and mix until well combined. The mixture should still be fluffy but easy to pour.
Divide the mixture evenly into 6 popsicle molds. Freeze for 6-8 hours, then eat!