Pineapple Coconut Ice Cream

Ingredients
1½ cups shredded coconut, unsweetened
3 cups hot water
2 tablespoons arrowroot powder
1 egg
3 tablespoons raw honey
pinch salt
1 tablespoon vanilla extract
1 cup chopped fresh pineapple
½ cup fresh coconut chopped (or dried coconut flakes)

Instructions
begin by making the fresh coconut milk by blending the water and shredded coconut in a blender for 2 minutes. Strain the milk into a medium saucepan using a fine mesh strainer or cheesecloth (this should yield 2½ cups of coconut milk). Alternatively, you can use 2½ cups of full fat coconut milk from can.
whisk in the arrowroot powder until dissolved, then mix in the egg, raw honey and salt
bring mixture to a light boil slowly over medium heat, stirring frequently
once it starts to bubble, remove from heat and mix in the vanilla extract
refrigerate overnight and process the chilled mixture in your ice cream maker
mix the chopped pineapple and coconut flakes into the ice cream and