1. In a medium sauce pan on medium low heat, add whole milk, coconut milk, and sugar. Whisk until combined. Let the mixture simmer until hot, but not boiling. Whisk the mixture occasionally.

2. In a medium bowl, add the egg yolks and whisk until combined. Once the milk mixture is hot, temper the yolks by adding a small amount of the milk mixture at a time, whisking constantly. Be sure not to rush combining these ingredients, or you might end up with scrambled eggs. Return the mixture to the sauce pan and cook until thickened, about 5-7 minutes, occasionally whisking.

3. In a large bowl, add sweetened condensed milk, pineapple juice, and coconut extract. Whisk until combine. When the milk mixture has thickened, strain and add to the condensed milk mixture, whisking to combine. Store in the refrigerator overnight until completely chilled.

4. Once the mixture has chilled completely, add it to an ice cream maker and follow the manufacturer’s instructions. It’s important that all of your ingredients be very cold. Right before the ice cream is finished churning, add the shredded coconut and crushed pineapple. Store in an airtight container and place in the freezer until firm, 3 to 4 hours. Optionally, top with toasted coconut flakes.