Preheat your oven at 350F.

Place the coconut flakes on a cookie tray and take to the oven for 5 minutes. Set aside

In a pot over medium heat place the coconut milk, heavy cream, and the sugar. Stir until the sugar dissolves. Set aside.

In a separate bowl beat the egg yolks until pale in color.

While mixing pour slowly the coconut milk mixture into the egg yolks.

Once everything is fully incorporated, pour the mix back into the pot, add the vanilla extract and reheat and stir for 5 minutes.

Take the pot out off the heat and let it cool down for 20 minutes.

Take to the fridge for 1-2 hours.

Pour the mixture into the ice cream maker bowl, add the coconut flakes, and follow the manufacturer’s instructions.

Serve and enjoy.