Step 1

spread the coconut onto a baking sheet and toast at 350 for 4-7 mins (just until golden, I like to stir after 3 mins

Step 2

in a medium bowl whisk the sugar, cornstarch and salt

Step 3

add the eggs and beat until light in color and foamy

Step 4

in a saucepan heat the coconut cream and milk until just starting to steam/bubble

Step 5

pour the hot milk into the eggs in a steady stream while beating (so it doesn't cook and scramble the eggs)

Step 6

pour back into the saucepan and heat, stirring constantly until thickened enough to coat the back of the spoon/spatula

Step 7

take off the heat and strain

Step 8

stir in the vanilla and heavy cream

Step 9

refrigerate until chilled

Step 10

run through your ice cream maker according to the directions

Step 11

scoop half into your ice cream holder/tupperware and sprinkle on half the coconut and pineapple - repeat - then stir as much or as little as you want

Step 12

serve right away for a soft ice cream or freeze for a more traditional ice cream, 3-4 hours