3 pounds peeled and cored fresh pineapple
1 1/2 cups caramel sauce like Mexican (goat-milk) cajeta
1 1/3 cups sweetened flaked or shredded dried coconut
2 1/2 quarts vanilla ice cream
Cut pineapple into bite-size chunks. Put pineapple, caramel sauce, coconut, and ice cream balls into bowls (see notes).