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1
In a medium saucepan, toast sweetened coconut until deeply golden, about 5 minutes.
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2
Transfer to a plate; reserve.
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3
In the same saucepan, toast 1 cup shredded unsweetened coconut until deeply golden, about 5 minutes.
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4
Add coconut milk, heavy cream, whole milk, sugar and salt, simmering until sugar completely dissolves, about 5 minutes.
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5
Remove pot from heat.
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6
In a separate bowl, whisk yolks.
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7
Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
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8
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
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9
Remove from heat and let custard steep for 1 hour.
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10
Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids.
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11
Cool mixture to room temperature.
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12
Cover and chill at least 4 hours or overnight.
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13
Churn in an ice cream machine according to manufacturers instructions.
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14
Add reserved toasted coconut during the last 2 minutes of churning.
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15
Serve directly from the machine for soft serve, or store in freezer until needed.
