Part A: Disperse Avicel RC-591 MCC with high-speed propeller mixer for 5 min. Blend CMC-7HF with sugar and add. Continue to agitate for 25 min while heating to 115 F (46 C). Add potassium sorbate. Part B: Heat water to 110 F (43 C). Dissolve sugar. Add creamed coconut, pineapple concentrate, and polysorbate 60. Maintain 110 F (43 C) temperature and mix for 15 min. Using good agitation, blend Parts A and B. Pasteurize at 190 F (88 C) for 30 min. Homogenize at 2500 psi first stage and 500 psi second stage. Hot Fill.