Strain Pineapple puree. If you are using fresh pineapple, peel, core and make small chunks of pineapple and grind it in a blender without water to get a puree. In a medium pan, add pineapple puree, coconut milk and sugar syrup under medium flame. Allow to cook over low flame, stirring with a ladle till the mixture thickens like sause. The sauce should be able to coat the back of the spoon. Once the sauce get this consistency, turn off the heat and let the sauce cool fully before using.
This sauce can be used as ice-cream or sundae topping, on anything that requires syrup (Pancakes or French Toast), cakes or desserts.