In a medium mixing bowl, combine the egg yolks, vanilla extract, salt, pineapple and coconut milk

Place the bowl on top of a pot of simmering water and, whisking gently but constantly, cook on medium heat until the mixture is pale and has ribbon threads, approximately 10 minutes.

Transfer to a mixer with a whip attachment and  whip for approximately 8 minutes or until the mixture is room temperature.

Remove whip and fold in the whipped cream.

Transfer to a casserole dish and freeze for 2 hours

Once ready to serve, scoop 1 ice cream scoop of mix into a parfait glass and layer with fresh pineapple tossed with Zero and fresh coconut to the top of the glass.

Top with Zero whipped cream and fresh mint.

Serve immediately.