Petite Gâteau (Dauphine)
Pour mousse halfway up 4-ounce dome fleximolds and spoon up sides. Blast freeze to semi-set and then place frozen pineapple dice in center, top with mousse and level off. Freeze until solid and then unmold.
Glaze frozen domes with white chocolate glaze and transfer to coconut rocher base. Garnish with toasted coconut, lime zest and reserved roasted pineapple dice.