• Chill the coconut cream overnight in the refrigerator for at least 12 hours.
• Add pineapple, sugar, lemon juice, and salt to a saucepan. Cook over medium heat for 10–12 minutes until softened and slightly thickened. (If using canned pineapple, cook for 5–6 minutes.)
• Scoop out ¼ cup of the cooked pineapple mixture and set aside for the swirl.
• Add cornstarch to the remaining mixture. Cook 1–2 minutes more, stirring until thickened. Let cool slightly.
• Scoop out the thick, solid layer from the top of 2–3 cans of chilled full-fat coconut cream. You want 1½ cups of just the thick cream — avoid the watery liquid at the bottom (save it for smoothies or cooking). Add the coconut cream to a blender with the cooked pineapple mixture. Blend until completely smooth and creamy. Add vanilla or rum if using. Taste and adjust lemon or sugar if needed.
• For the swirl, simmer the reserved ¼ cup pineapple with 1 tbsp sugar and lemon juice for 3–5 minutes until syrupy. Cool completely.

No-Churn Method

• Pour the blended base into a freezer-safe container. Drizzle the syrup over and gently swirl with a skewer or knife. Cover with plastic wrap pressed to the surface. Freeze 4–6 hours. Let soften for 10–15 minutes before scooping.

Ice Cream Maker Method

• Chill the blended base for 4 hours or overnight. Churn according to manufacturer instructions (about 20–25 minutes). Transfer to a container, swirl in the syrup, and freeze 2–4 hours.

Notes:

• Coconut cream: Use only the thick part from chilled full-fat coconut cream cans.
• You’ll need 2–3 cans to get 1½ cups of thick cream.
• For softer scooping, add 1 tbsp vodka or white rum before freezing.
• Store with plastic wrap pressed against the surface to reduce ice crystals.
• Best consumed within 2 weeks.