Mix together the egg yolks and sugar until pale. Add the vanilla extract. Combine the coconut cream and milk and then add to the yolk paste and mix thoroughly.
Whip the cream with a whisk until it is at the soft peak stage and then fold in the egg/coconut mixture until well mixed (but try to keep in as much air as possible).
Pour the entire mix into an ice cream maker and churn for 40 minutes before placing in a lidded plastic, freezable container (it keeps in the freezer for about a week). Remove from freezer 5 minutes before serving.
If you don’t have an ice cream maker, place the mixture in a zip-lock bag. Push all the air out and flatten it. Place in the freezer for 2 hours then break up the 'sheet' of cream and blitz in a blender until it is the consistency of melted ice-cream. Transfer mix to a freezable container and cover with cling film or a lid. Freeze for a couple more hours until firm.
Slice a fresh pineapple into discs about ½ inch thick, remove the core and grill in direct mode on the BGE cast iron grate at about 176-204 deg C (350-400 deg F) for about 3-5 minutes per side until it has caramelised char marks upon its surface. If cooking indoors, cook on a hot griddle pan.