Procedure:

Mix the eggs, sugar and milk together. Cook over low heat while stirring constantly until the mixture becomes slightly thick. Cool at room temperature and transfer to a container. Cover the container and refrigerate until chilled. Puree the pineapple. Add coconut concentrate. Blend until smooth. Mix to whipped all purpose cream and prevoiusly chilled mixture. Mix well. Pour into the ice cream maker and freeze according to the manufacturer's direction.

Note: Suggested formulations and process procedures were tested only in the laboratory. The manufacturer/user should evaluate and verify its suitability in actual production.