1 1/4 cups canned cream of coconut
1 cup milk
1/2 cup heavy cream
Pinch of salt
1 cup shredded fresh coconut, toasted
    plus additional for serving

To toast coconut, spread on a jellyroll pan and place in a preheated 375 degrees F oven. Toast until it turns golden, stirring around occasionally with a large fork.

Combine cream of coconut, milk and cream in a large bowl. Sprinkle salt over mixture and whisk until well mixed. Sprinkle toasted coconut over all and gently fold in. Pour mixture into an ice cream maker and freeze until firm according to manufacturer's instructions. Serve with additional toasted coconut on top if desired.