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