Creamed coconut and coconut milk are made by soaking and grating the coconut flesh in hot water. The coconut cream rises to the top and can be skimmed off. The remaining liquid is squeezed through a cheesecloth to extract a white liquid that is coconut milk. The meat of coconuts contains fats, however, unlike other saturated fats (which are long chain fatty acids), coconut meats contains medium fatty chain acids which are broken down faster and also helps to reduce cholesterol levels. It also contains high level of manganese, which helps maintain normal blood sugar levels as well as synthesize fats and proteins.
So both in moderation make for a great nutrient dense base. Make sure you blend it until it's very smooth, the consistency of the mixture will make a huge difference to the texture of the ice cream. If you can't find raw chocolate chips, just get some raw chocolate, or even good quality dark chocolate and chop it all up into small pieces and add in at the end. Use your imagination and create whatever flavour you would like!
2. Put into a freeze safe container (I used a bread pan) and chill in the fridge for 1 hr
3. Either put into an ice cream maker and follow the instructions, adding in the pineapple and chocolate chips, or stir occasionally as it freezes in the freezer, adding in the pineapple and chocolate chips
4. When serving it's best to take it out the freezer for about 10 mins so it has a chance to soften a little. This will actually enhance the flavour!
* I made this one without an ice cream maker. After I let it set in the fridge for an hour I stirred in the chocolate chips and pineapple, put it into the freezer and every hour gave it a quick stir