Coconut and Pineapple Popsicle

1

In a large skillet, cook the pineapple and butter over high heat until caramelized

2

Pour the sauce into a bowl, add the pineapple wedges, and coat them on both sides

3

Arrange the pineapple in the bottom and sides of the mold, making sure to place one slice next to the other

Fill the mold with coconut ice cream

Cover with more pineapple

4

Place in the freezer for six hours or until firm

Unmold and let it sit for 15 minutes before serving so the ice cream remains creamy.