• Cut all the fruit into 1" pieces.
• Heat the coconut milk either for 1 minute in the micro or over low heat on the stove. Pour into a saucepan over low heat.
• Whisk the eggs until very frothy.
• Add the eggs to the warmed coconut milk, whisking constantly.
• Add all the fruit and keep whisking.
• Add the vanilla and pinch of salt. Keep whisking.
• Add 2 Tbsp. frozen pineapple concentrate. Keep whisking.
• When the temperature reaches about 150 degrees, remove from the heat and pour into a separate bowl.
• Stir in 1 cup sweetened coconut. Cover with plastic wrap and chill in the refrigerator overnight.
• The next day, blend this custard fruit mixture well. You may need to do this in batches.
• Freeze in an ice cream maker according to manufacturers instructions. My Cuisinart usually takes 20 to 25 minutes to freeze a quart of ice cream. This froze in 10 minutes to a beautiful soft-serve consistency.
• Place in the freezer and freeze for several hours to obtain firmly frozen ice cream.
• Remove from the freezer about 10 minutes before scooping and serving.

TO TOAST THE COCONUT TOPPING

• Heat a dry skillet and add 1 cup of coconut.
• Stir the coconut to ensure that the coconut browns uniformly.
• Once it reaches a light brown color it is done. The browned coconut keeps well in the fridge covered tightly for a few weeks.