1 Toast the shredded coconut: heat a dry skillet over medium, add coconut and stir for 3–5 minutes until golden and fragrant; remove and cool (reserve a tablespoon for topping).

2 Whip and mix: in a chilled bowl, whip the heavy cream to soft peaks. Gently fold in the sweetened condensed milk, coconut milk, vanilla and a pinch of salt until smooth and slightly airy. Fold in the toasted coconut, keeping a little aside for garnish.

3 Freeze: pour the mixture into a loaf pan or airtight container, smooth the top and cover. Freeze until firm, about 4–6 hours (or overnight). Scoop and serve sprinkled with reserved toasted coconut.