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1
Place 1/2 cup water in a small saucepan.
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2
Sprinkle the gelatin over the water and allow softening, about 2 minutes.
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3
Cut the vanilla bean in half lengthwise and scrape the seeds into the water mixture using a paring knife.
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4
Add the empty vanilla pods.
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5
Stir the water mixture over medium heat until the gelatin has dissolved.
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6
Set aside to cool slightly.
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7
Remove and discard the vanilla pods.
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8
Beat the cream until thick using an electric hand mixer in a medium bowl.
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9
Add the sugar and continue to beat until the cream holds soft peaks.
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10
Add the water mixture, coconut milk and rum.
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11
Beat until thick and light.
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12
Pour the mixture into an 8-by-8-inch glass baking dish.
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13
Freeze until the mixture is the texture of soft-serve ice cream, about 2 1/2 hours.
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14
Scoop the mixture into small glasses using an ice cream scoop.
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15
Garnish with toasted coconut and serve.
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16
Freeze any unused ice cream in an airtight container.
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17
Cook's Notes: To toast coconut, place sweetened or unsweetened, shredded or flaked coconut in a single layer on a baking sheet.
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18
Preheat oven to 375 degrees F. Bake, stirring occasionally, until golden brown, 5 to 10 minutes.
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19
If freezing the ice cream for longer than 2 1/2 hours, allow the ice cream to stand at room temperature until softened, about 30 minutes before serving.
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20
Whisk the ice cream until smooth and serve.
