Make the caramelized pineapple: Heat a medium or large Non Stick Frying Pan over medium. Add butter and brown sugar. Stir well with a Wooden Spoon or rubber spatula until sugar has melted, 2–3 minutes.

Add pineapple and fruit purée and cook until juices from pineapple and purée reduce and pineapple begins to caramelize, 10–15 minutes more. If butter-brown sugar mixture clumps, break up with a spoon or spatula and allow to dissolve. Remove from heat and allow to cool slightly; reserve. Makes about 1 cup.

Make the coconut whipped cream: Chill a stand mixer bowl or large mixing bowl for 10 minutes.

Do not shake cans of coconut milk. Carefully open cans, scoop layer of cream from top, and transfer to chilled bowl. You should have about 2 cups cream. Reserve remaining liquid in cans for another use.

Using a stand mixer or hand mixer fitted with a whisk attachment, whip coconut cream until softened, about 30 seconds. Sift in powdered sugar and add vanilla and salt to cream and continue whipping until fluffy, about 1 minute. Do not overmix or cream can become separated. If cream seems too thick, add reserved coconut liquid 1 Tbsp. at a time, and whisk to combine. Chill in fridge until ready to use.

Make the Dutch baby and assemble: Preheat oven to 425F.

Add eggs, flour, whole milk, granulated sugar, salt, and cinnamon in a mixing bowl and whisk until smooth. Chill in fridge until ready to use.

Heat a large Enameled Cast Iron Skillet in oven for at least 10 minutes. Carefully remove and add butter to Skillet, swirling to melt. Quickly add batter and return Skillet to oven. Bake 10 minutes, then lower heat to 350F. Watch carefully and remove Dutch baby once puffed, set in center, and golden brown on edges, 5–8 minutes more.

Serve immediately topped with caramelized pineapple, whipped coconut cream, and toasted coconut, if using.