1 batch Vanilla Bean Salted Caramel Sauce from Juli Bauer’s Paleo Cookbook*
4 cups diced fresh pineapple
1 cup canned full fat coconut milk
¼ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon cardamom
¼ teaspoon cinnamon
Make caramel sauce and set aside to cool slightly.
Blend pineapple in high speed blender until smooth and completely combine. Pour pineapple puree ⅓ of the way up evenly in 6 popsicle molds. Place the rest of the pineapple puree in a separate bowl and rinse out blender.
Place coconut milk, maple syrup, vanilla extract, cardamom, cinnamon and 3 tablespoons of caramel in a blender and blend until smooth. Pour the coconut milk mixture into the popsicle molds evenly throughout, another ⅓ of the way up. Top the coconut mixture with about 1-2 teaspoons of caramel. Top the caramel layer off with the rest of the pineapple puree. Place lids on popsicle molds and place in the freezer to free overnight.
Run mold underneath hot running water for about 20 seconds to help remove popsicle from the mold. Eat!