Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight

Empty the contents of other 1 cans of coconut milk into a saucepan. Add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.

Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 3-4 minutes.

Add the condensed coconut milk and whip on high speed for another 2-3 minutes.

Mix together the pineapple puree with the sugar. This helps it freeze well

Then swirl this into the ice cream base

Transfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop.