• In a medium saucepan, combine the coconut milk, cream and sugar. Heat and stir until the sugar is completely dissolved.
• Allow the mixture to cool completely, then refrigerate for at least 1 hour before churning.
• Add the mixture to your ice cream maker according to manufacturer's instructions. Mix until you reach the desired consistency.
• Add the freshly grated coconut once the mixture thickens and is ready to be transferred to a freezer container.
• Freeze until ready to serve, at last 1 hour. Garnish with toasted coconut upon serving.

To toast coconut:

• In a small skillet over low heat, melt a small amount of butter (about a teaspoon per cup of grated coconut).
• Once melted, add coconut and stir to coat. Allow to toast (be patient), stirring occastionally. Be careful not to burn the coconut.
• Once toasted, spread out on paper towels to cool. Store in an airtight container until ready to use.