Toast the coconut: Heat a dry skillet over medium heat. Add shredded coconut and stir until golden brown. Remove from heat and set aside.

Mix the base: In a medium saucepan, combine heavy cream, milk, and sugar. Warm gently over medium heat until sugar dissolves completely. Do not boil—we’re making ice cream, not soup.

Cool the mixture: Remove from heat and stir in vanilla and a pinch of salt. Let it cool to room temperature, then chill in the fridge for at least 1 hour.

Freeze the ice cream: Pour the chilled mixture into your ice cream maker (or a freezer-safe container if going no-churn). Churn or stir according to your method until thickened.

Add toasted coconut: Fold in most of the toasted coconut, saving a small handful for topping.

Freeze until firm: Transfer to a freezer-safe container and freeze for at least 4 hours or until scoopable.