1. Dissolve tapioca starch and sugar in 1/4 cup of juice. Bring remaining juice to a boil.
2. Add starch mixture, stirring constantly until thickened.
3. Beat eggs whites, gradually adding sugars, until stiff. Add yolks, mixing gently. Combine with thickened pineapple juice.
4. Beat whip cream until stiff peaks form. Fold into pineapple mixture. Freeze.