In a saucepan, heat full-fat coconut milk and heavy cream over medium heat until steaming, then whisk in granulated sugar until fully dissolved. You should see no sugar grains remaining on the whisk.

In a bowl, whisk egg yolks, then slowly whisk the hot coconut mixture into the yolks in a thin stream to temper. Stop adding if the yolks look like they’re scrambling, then whisk slower.

Return the mixture to the saucepan and cook at 175F, stirring constantly, until it thickens enough to coat the back of a spoon. The custard should look glossy and leave a clear line when you swipe a finger through it.

Strain the custard, then whisk in coconut extract, vanilla extract, and salt. The mixture should turn fragrant and smooth with no lumps.

Cool the custard completely, then refrigerate at least 4 hours until very cold. The surface should be fully chilled and the mixture will thicken slightly.

Churn the chilled custard in an ice cream maker until it reaches soft-serve consistency, then add finely diced fresh pineapple and toasted shredded coconut during the last 5 minutes. You should see pineapple pieces suspended throughout as the churn finishes.

Transfer to a container and freeze until scoopable, then serve. The ice cream should hold its shape and scoop cleanly.