In a saucepan, heat the coconut cream until just simmering. Remove from heat and add chopped dark chocolate, stirring until melted and smooth. Stir in powdered sugar. Let cool and set at room temperature.

Pineapple Compote

Make the Compote

In a saucepan, combine diced pineapple, sugar, and lemon juice. Cook over medium heat until the pineapple is soft and syrup forms, about 10 minutes. Let it cool.

Hazelnut Praliné

Prepare the Praliné

In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves and turns a light golden color. Quickly stir in the chopped hazelnuts and pour onto a parchment-lined baking sheet. Let cool, then break into pieces.

Pineapple Sorbet

Make the Sorbet

In a bowl, mix pineapple juice, sugar, and lemon juice until sugar dissolves. Pour into an ice cream maker and churn according to manufacturer's instructions. Freeze until firm.