In a saucepan over medium heat, whisk together coconut milk, heavy cream, and granulated sugar until the sugar dissolves and the mixture looks smooth. Visual cue: steam should be rising gently, but avoid a rolling boil.

In a bowl, slowly whisk the warm coconut mixture into the egg yolks to temper them. Pour gradually while whisking to keep the yolks from scrambling.

Return everything to the saucepan and cook, stirring constantly, until the custard thickens to 175F. Visual cue: it should coat the back of a spoon without looking curdled.

Strain the custard through a fine mesh strainer, then stir in coconut extract, vanilla extract, and salt. Visual cue: the final base should be glossy and pourable.

Cool the custard to room temperature, then refrigerate at least 4 hours until very cold. Visual cue: the mixture should feel chilled through the whole container.

Churn in an ice cream maker according to the manufacturer’s instructions until it looks like soft-serve. Visual cue: add diced pineapple and toasted shredded coconut during the last 5 minutes so they stay visible.

Transfer to a freezer-safe container and freeze until scoopable. Visual cue: the edges should firm up while the center becomes easy to scoop.