For the coconut ice cream, heat coconut milk, whipped cream and grated coconut in a saucepan to approx. 60°C. Leave to infuse for 30 minutes. Stir from time to time so that the sugar dissolves.
Beat the sugar and yolks in a bowl over a bain-marie until very foamy and add to the coconut mixture.
Let cool, preferably overnight in the refrigerator, and freeze in the ice cream maker.
Serve the coconut ice cream.
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