This no-churn coconut ice cream is rich, creamy, and full of coconut flavor. Plus, it's so easy to make. You don't even need to have an ice cream maker!
With a mixer, mix together eggs and sugar until smooth and creamy.
In a separate bowl, mix the heavy cream until stiff peaks form. Carefully fold in coconut milk and flaked coconut.
Add the egg and sugar mixture along with the vanilla beans (vanilla extract) and coconut extract. Gently combine all of the ingredients.
Pour into containers and cover with a lid or plastic wrap. Place in the freezer for 8 hours or until firm.
Serve with toasted coconut and garnish with mint, if desired.
Adapted from The Spruce.