Puree the pineapples in a food processor.

Add the puree in a sauce pan, along with food color, sugar, and salt. Simmer the mix at medium flame for 3 to 4 mins.

Add coconut milk to the sauce pan. And let it cook at medium flame for about 15 mins. Your mixture should reduce to a total of 2 cups.

When your mix is ready, turn off the flame. Use a strainer to separate thick sauce from pulp. Cover both the liquid and the pulp with a cling wrap and keep in the refrigerator to chill overnight (12 to 24 hrs)

Also keep a can of coconut cream in the fridge overnight as well. (12 to 24 hrs)

Remove the cream can from the fridge. Remove the thick cream from the can carefully, trying to get as little liquid as possible. You will see watery liquid set at the bottom.

With an electric beater, beat the coconut cream until light and fluffy.

Fold in the pineapple sauce into the cream and beat for another 3 to 4 mins.

Transfer the ice cream base into an airtight container, big enough to contain the ice cream and still have at least 1/4th free space to allow the icecream to expand.

Keep the icecream into the freezer for 2 to 3 hours.

Bring out the ice cream after 3 hours when half of the mix is solid and half is still liquid, and beat it with a blender to break all the ice crystals.

Now add pineapple pulp all over ice cream and sprinkle coconut shavings.

Cover and let it sit in the freezer for final hardening. Preferably overnight.

Enjoy the next day.