In a blender or food processor, put all ingredients except the mango and pineapple
Process until the coconut cream is smoothly blended in.
Divide evenly into five half-pint mason jars (each jar will be about half full)
Top each jar with mango & pineapple
Put lids on the jars and store in the fridge overnight or at least 4 hours
Coconut milk will be separated between the coconut cream and coconut water in the can. A blender or food processor makes it easy to reincorporate it, but you can also use a whisk, or an electric mixer.