Heat the full-fat coconut milk, heavy cream, and granulated sugar in a saucepan over medium heat until the sugar dissolves completely, about 2–3 minutes, stirring until it looks smooth and glossy.

Whisk the warm coconut mixture slowly into the egg yolks in a steady stream, so the yolks thicken without scrambling, about 1–2 minutes, with a light yellow custard beginning to form.

Return the mixture to the saucepan and cook while stirring constantly until it reaches 175°F, about 6–8 minutes, until the custard coats the back of a spoon and a finger trace leaves a clear line.

Strain the custard into a clean container and stir in the coconut extract, vanilla extract, and salt until evenly combined, about 1 minute, with no streaks visible.

Cool completely to room temperature, then refrigerate at least 4 hours until very cold, about 4–6 hours, until it’s set and spoonable like a thick cream.

Churn in an ice cream maker according to the manufacturer’s instructions until it thickens to soft-serve consistency, then add the finely diced fresh pineapple and toasted shredded coconut in the last 5 minutes, so pineapple chunks and coconut flakes distribute throughout.

Transfer to a container and freeze until scoopable, about 2–4 hours, until the texture holds shape with minimal melting at the edges.