Heat coconut milk and heavy cream with granulated sugar in a Dutch oven over medium heat, whisking until the sugar is dissolved. Visual cue: the mixture should look smooth and slightly glossy with no grainy sugar specks.

Whisk the hot coconut mixture slowly into the egg yolks to temper them. Visual cue: keep whisking until the yolks look loosened and smooth rather than streaky.

Return everything to the Dutch oven and cook, stirring constantly, until thickened to 175°F (about 10 minutes). Visual cue: the custard coats the back of a spoon and doesn’t immediately run off.

Strain the custard into a bowl, then stir in coconut extract, vanilla extract, and salt. Visual cue: the flavorings fully disappear and the custard returns to a uniform creamy color.

Cool the custard completely, then refrigerate at least 4 hours until very cold. Visual cue: the mixture thickens slightly and feels chilled throughout.

Churn the chilled custard in an ice cream maker until it reaches soft-serve texture. Visual cue: it looks pale, airy, and thick enough to hold ridges.

Add the finely diced pineapple and toasted shredded coconut in the last 5 minutes of churning. Visual cue: yellow pineapple bits and toasted coconut flakes become visible throughout the ice cream.

Transfer to a freezer-safe container and freeze until scoopable. Visual cue: the surface firms up and scoops cleanly without collapsing.