Step 1

Whisk together coconut milk until smooth. Measure out 3 cups, reserve any remaining for another use or discard.

Step 2

Add 1 cup coconut milk to a medium bowl with a mesh strainer set on top. Set aside.

Step 3

Add 2 cups coconut milk to a small saucepan with granulated sugar. Stir to dissolve sugar. Cook over medium heat until steaming.

Step 4

Continuously whisk yolks while slowly drizzling 1 cup steaming coconut milk mixture into yolks. Return to saucepan. Cook until mixture coats the back of a wooden spoon or rubber spatula. Pour through a mesh strainer into reserved 1 cup coconut milk. Stir in coconut extract, rum extract and pineapple juice. Stir to combine. Cool over an ice bath to room temperature. Cover and chill thoroughly.

Step 5

Churn according to manufacturer's directions. Transfer to a freezer safe container. Freeze until solid.

Step 6

Serve with optional toasted coconut flakes and pineapple slices.