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Preheat your oven at 350F.
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Place the coconut flakes on a cookie tray and take to the oven for 5 minutes. Set aside
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In a pot over medium heat place the coconut milk, heavy cream, and the sugar. Stir until the sugar dissolves. Set aside.
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In a separate bowl beat the egg yolks until pale in color.
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While mixing pour slowly the coconut milk mixture into the egg yolks.
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Once everything is fully incorporated, pour the mix back into the pot, add the vanilla extract and reheat and stir for 5 minutes.
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Take the pot out off the heat and let it cool down for 20 minutes.
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Take to the fridge for 1-2 hours.
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Pour the mixture into the ice cream maker bowl, add the coconut flakes, and follow the manufacturer’s instructions.
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Serve and enjoy.