Start by cutting half of a fresh pineapple into chunks and place them in a blender. Blend until you achieve a slightly chunky puree, yielding about 1 3/4 cups.

In a large mixing bowl, combine the unsweetened Thai coconut milk with the pineapple puree, sugar, and a pinch of salt. Whisk until well combined and sugar is dissolved.

Pour the coconut and pineapple mixture into an ice cream maker. Churn for about 20-25 minutes until thickened to soft-serve consistency.

While the ice cream is churning, preheat your oven to 350°F. Spread the coconut on a baking sheet and toast for 6-7 minutes until golden brown.

Once churning is complete, gently fold about 3/4 cup of the toasted coconut into the ice cream mixture. Transfer to an airtight container and freeze for at least 4 hours.

When ready to serve, scoop the ice cream into bowls and garnish with reserved toasted coconut and fresh pineapple chunks.