In a saucepan over medium heat, heat the full-fat coconut milk and heavy cream with granulated sugar, whisking until the sugar dissolves. Visual cue: the mixture looks smooth and glossy with no grainy sugar at the bottom.

In a steady stream, slowly whisk the hot coconut mixture into the egg yolks to temper them. Visual cue: the yolks lighten in color and thicken slightly without scrambling.

Return the mixture to the saucepan and cook, stirring constantly, until it reaches 175°F. Visual cue: the custard coats the back of a spoon and holds a clear line when you draw a finger through it.

Strain the custard into a clean container, then stir in coconut extract, vanilla extract, and salt until fully combined. Visual cue: the final base looks uniform and lightly thickened.

Cool completely, then refrigerate for at least 4 hours until cold. Visual cue: the mixture is fully chilled and thickened like a spoonable custard.

Churn the chilled custard in an ice cream maker until it reaches soft-serve consistency. Visual cue: the mixture turns pale and airy.

During the last 5 minutes of churning, add the finely diced fresh pineapple and toasted shredded coconut. Visual cue: pineapple pieces and coconut flakes distribute throughout.

Transfer to a freezer-safe container and freeze until scoopable. Visual cue: the ice cream firms up but still yields to a spoon for easy scoops.