Remove the pits form the plum, and add to a saucepan with the water, cinnamon, cardamom, vanilla and coconut sugar.
Let simmer on medium heat for about 10 minutes until the fruit start to break down.
Let cool to room temperature.
Start filling the ice cream molds with the coconut yogurt and the plum compote alternatingly. Use a fork to create some pretty swirls!
Freeze for at least 2 hours. Release from the molds and enjoy.