1. Place coconut milk and coconut cream in the fridge overnight to cool completely. This is key for separating the thick cream from the liquid.

2. When ready to make, carefully open the chilled cans. Scoop out the thick, solid coconut cream from the top of both the coconut cream and coconut milk cans. Keep the clear liquid from the bottom of the cans to the side. Place the thicker cream into your blender or food processor.

3. Add the frozen pineapple chunks directly into the blender with the coconut cream.

4. Add ¼ cup of the cold liquid you saved from the coconut cans into the blender. (Alternatively, you can use water or coconut water if you prefer.)

5. Begin blending in 30-second intervals. After each interval, remove the lid and use a spatula to push down any ingredients stuck to the sides back toward the blades. The mixture will gradually thicken and become smooth, resembling a rich smoothie bowl or soft-serve ice cream. Keep blending until it’s perfectly smooth.

6. Once the mixture is completely smooth and thick, remove the blades.

7. For that delightful, soft-serve style texture, scoop your fresh pineapple coconut ice cream right into bowls and enjoy it immediately.

8. If you’d like to serve it in classic ice cream cones, spoon the blended pineapple coconut ice cream into a large, sturdy ziplock bag. Snip off one corner of the bag, and then squeeze out the creamy goodness directly into your waffle cones or dessert cups.