Heat your oven to 180°C. Peel the pineapple by cutting away the outer skin with a sharp knife (leaving the top leaves intact for presentation, if you prefer) and carve out the "eyes", creating a spiral pattern along the surface of the pineapple. Without shaking, open the can of coconut cream and spoon out the thick cream from the top, leaving behind any watery liquid in the can. Place the coconut cream into an ovenproof frying pan and heat over medium heat with the butter. When the butter has melted, stir in the brown sugar and salt. Roll the pineapple through the butter and sugar mixture to coat, then transfer to the oven. 

Roast for 30 minutes, rolling the pineapple and basting every 10 minutes until dark brown and caramelised. Remove from the pan and carve into wedges. Serve the pineapple with the caramel from the pan, as well as a scoop of vanilla ice-cream.