Coconut provides natural sweetness!
3 cups of almond milk divided
4 tsp cornstarch
1/2 cup sugar
2 1/2 cup unsweetened shredded coconut
1 (14 ounce) can coconut milk
Pinch of sea salt
1 tbsp dark agave nectar or honey
1 tbsp olive oil
1 ripe pineapple, peeled and sliced into one inch thick slices or one can of pineapple slices
Combine 1/4 cup almond milk and cornstarch in a small bowl and mix well. Set aside. Bring remaining almond milk to a boil in a large saucepan with sugar, stirring until dissolved. Add shredded coconut and stir well until mixture returns to a boil. Remove from heat and allow to cool slightly. Strain into a bowl, pressing coconut firmly to extract as muck milk as possible.
Transfer milk to a clean saucepan and add coconut milk and salt. Bring to a simmer. Sir cornstarch mixture and add to pan, whisking to combine. Keep stirring until mixture thickens slightly. Remove from heat and allow to cool, stirring occasionally. Refrigerate until cold.
Pour mixture into an ice cream maker and freeze according to instructions. Scrape into a container and place in freezer to firm up before serving.
Preheat grill. Stir agave and oil together until mixed; brush onto pineapple slices. Grill or 2 minutes; turn and brush with mixture and continue grilling. Remove after about two minutes and serve with ice cream.