Chop one ripe pineapple into chunks. Place chunks on a parchment lined baking sheet and freeze for about 2 hours until solid.
3 cups ripe pineapple chunks
Blend frozen pineapple in a food processor until ground into tiny bits.
3 cups ripe pineapple chunks
Add coconut cream, rum and coconut extract and blend smooth.
1 13.7 oz can coconut milk, ¼ cup white rum, 1 teaspoon coconut extract
Transfer to a shallow dish and freeze 1 hour to firm up to soft ice cream texture.
To make virgin soft serve:
Chop one ripe pineapple into chunks. Place chunks on a parchment lined baking sheet and freeze for about 2 hours until solid.
Blend frozen pineapple in a food processor until ground into tiny bits.
Add coconut milk and coconut extract and blend smooth (about 30 seconds)
Scoop into bowls quickly and enjoy immediately (melts fast!)
Notes
This makes about 3-4 servings. If you need to make more than that, I would make it in 2 separate batches, as I'm not sure it would all fit in a food processor.