In a saucepan, combine the milk, whipping cream, sugar and coconut flesh and bring to boil.

Beat the eggs in a bowl.

Whisk the boiling coconut mixture into the eggs. Allow to cool.

Pour the mixture into a small loaf tin, cover and freze until firm.

Break up the ice cream and then beat in a bowl with an electric mixer or in a food processor until smooth.

Spoon the mixture back into the tin, cover and freeze for several hours until firm.

Preparation time : 10 minutes Freezing time : 3 hours