For the sauce:
1/4 cup (60 ml) full fat canned coconut milk
1/4-1/2 tsp (1-2.5 ml) green curry paste (I like Thai Kitchen)
4 tsp (20 ml) pineapple juice
1/2 tsp (2.5 ml) finely grated lime zest
10 drops plain liquid stevia
1 tsp (5 ml) arrowroot powder

For the tofu:
2 tsp (10 ml) Dijon mustard
1/4 cup (60 ml) full fat canned coconut milk
2 Tbsp (30 ml) freshly squeezed lime juice
10-15 drops plain stevia liquid, to your taste
Pinch fine sea salt
1 block (about 1 lb/500 g) firm or extra firm tofu, pressed of excess liquid
1 cup ( g) finely shredded unsweetened coconut
18-24 small chunks of fresh pineapple
Cilantro leaves, to garnish (optional)