begin by making the fresh coconut milk by blending the water and shredded coconut in a blender for 2 minutes. Strain the milk into a medium saucepan using a fine mesh strainer or cheesecloth (this should yield 2 1/2 cups of coconut milk). Alternatively, you can use 2 1/2 cups of full fat coconut milk from can.
whisk in the arrowroot powder until dissolved, then mix in the egg, raw honey and salt
bring mixture to a light boil slowly over medium heat, stirring frequently
once it starts to bubble, remove from heat and mix in the vanilla extract
refrigerate overnight and process the chilled mixture in your ice cream maker
mix the chopped pineapple and coconut meat into the ice cream and serve
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/desserts/pineapple-coconut-ice-cream-dairy-free-paleo-2279/