For ice cream: To toast coconut, spread in a single-layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or till light golden brown, stirring occasionally.

In a large bowl combine evaporated milk, coconut milk and sugar. Stir till sugar dissolves. Stir in whipping cream, lemon juice, vanilla, and 1-1/3 cups of the toasted coconut. (Set remaining 1/3 cup aside to garnish ice cream.)

Freeze in a 4- or 5-quart ice-cream freezer according to manufacturer's directions. Ripen 4 hours.**

For pineapple: In a small saucepan, heat honey and cinnamon stick over low heat. When hot (but not boiling), remove from heat. Stir in orange juice and rum. Place pineapple in a single layer in a shallow dish. Pour honey mixture over the pineapple. Cover; let stand for 1 hour. If using wooden skewers, soak covered in water for 1 hour.

Drain pineapple, reserving honey mixture. Add 2 pieces of pineapple to the end of each skewer. Brush pineapple on skewers with the honey mixture. Grill pineapple on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until golden brown and heated through, turning once and brushing occasionally with some of the reserved honey mixture. Remove from grill. Add one slice each of star fruit, papaya or mango, and kiwifruit to the end of each skewer. Brush fruit on skewers with the honey mixture.

To serve, spoon Toasted Coconut Ice Cream into chilled serving dishes; sprinkle with remaining toasted coconut. Top ice cream with fruit skewers. Makes 12 servings.

You can find coconut milk in Asian specialty stores and large supermarkets. If you can't find coconut milk, make your own. Follow instructions in Homemade Coconut Milk.

In a medium mixing bowl combine 1 cup boiling water and 1 cup grated unsweetened coconut. Let stand for 5 minutes. Place in a blender container or food processor bowl; cover and blend or process for 1 minute. Stain through 100 percent cotton cheesecloth, pressing mixture to squeeze out as much liquid as possible. Cover and store in the refrigerator up to 3 days. Makes about 1 cup.

To ripen ice cream in a traditional-style ice-cream freezer, after churning, remove the lid and dasher and cover the top of freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough layers of ice and rock salt to cover the top of the freezer can, using 1 cup salt to every 4 cups ice. Ripen about 4 hours. (When using an ice cream freezer with an insulated can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel. Ripen about 4 hours)