Aloha…This is a bowl of tropical goodness!!

13.5 ounce can of coconut milk
1/4 cup raw honey
3 tablespoons maple sugar crystals or coconut sugar
2 egg yolks
1/4 cup pecan chips
1/4 cup finely diced fresh pineapple
1/4 cup unsweetened coconut, plus some for garnish

Place coconut milk, honey and maple sugar in a medium saucepan over low heat. Whisk until everything is blended well together. Turn off heat.

Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of hot mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir everything together. Refrigerate until completely cooled.

Finely dice the pineapple.  Place in a small strainer to remove excess moisture.  Set aside.

Place coconut flakes in a small skillet.  Heat on medium-low until lightly browned.  Set aside.

Follow the directions on your electric ice-cream mixture as each one may be a little different. I put the freezing cavity in the freezer overnight and the ice-cream mixture in the refrigerator overnight.  Put saucepan mixture in your maker.  Add coconut, pineapple and nuts with 5 minutes left in the churning.  Garnish with extra toasted coconut if desired.  Enjoy!