Step 1: Toast the Coconut : Preheat a skillet over medium heat. Add shredded coconut and stir continuously for 3–5 minutes until it turns golden brown and fragrant. Remove immediately from the heat to prevent burning and set aside to cool. Tip: Toasted coconut burns quickly, so watch it carefully!

Step 2: Prepare the Ice Cream Base : In a medium saucepan, combine coconut milk, heavy cream (or coconut cream), sugar, and salt. Whisk over medium heat until the sugar dissolves completely. (Optional) For extra creaminess, whisk 1 tbsp cornstarch with 2 tbsp of cold coconut milk, then stir into the warm mixture. Cook for 5–7 minutes, stirring constantly, until the mixture slightly thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract.

Step 3: Chill the Mixture : Pour the mixture into a bowl and let it cool to room temperature. Cover and refrigerate for at least 2 hours, or until completely cold.

Step 4: Churn the Ice Cream : Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches soft-serve consistency.

Step 5: Add Toasted Coconut : During the last 5 minutes of churning, add ½ cup of toasted coconut flakes to the mixture. Reserve the remaining toasted coconut for garnish.

Step 6: Freeze : Transfer the churned ice cream to a lidded, freezer-safe container. Sprinkle some extra toasted coconut on top for texture. Freeze for 4–6 hours or until firm.

Step 7: Serve : Allow the ice cream to sit at room temperature for 5–10 minutes before scooping. Scoop into bowls or cones and garnish with extra toasted coconut flakes or a drizzle of caramel sauce.