Whisk together coconut milk until smooth. Measure out 3 cups, reserve remaining for another use or discard. Add 2 cups coconut milk to a small sauce pan with 1 cup granulated sugar, salt and vanilla. Stir to dissolve sugar. Cook over medium heat until steaming. Continuously whisk yolks while slowly drizzling 1 cup steaming coconut milk mixture into yolks. Return to saucepan. Cook until mixture coats the back of a wooden spoon or rubber spatula. Pour through a mesh strainer into a large bowl. Cool over an ice bath to room temperature. 

Blend remaining 1 cup coconut milk with pineapple chunks and 1 cup large strawberry chunks. Blend until smooth. Add to medium bowl with warm milk mixture, whisk to combine. Cover and chill overnight. 

Add remaining 1 cup chopped strawberries to a clean bowl. Toss with 2 tablespoons sugar. Cover and chill overnight. 

Churn according to manufacturer's directions. In last 10 minutes of churning, add chopped strawberries and any juices. Transfer to a freezer safe container. Freeze until solid.