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 Organic Zero and fresh coconut to the top of the glass.

Top with Organic Zero whipped cream and fresh mint.

Serve immediately.