Combine all the ingredients for the ice cream base in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturer's instructions.
Meanwhile, process half of the toasted coconut flakes in a food processor until coarsely chopped. Stir together all of the filling ingredients.
When the ice cream is finished churning spoon ⅓ of it into a large container, top with ⅓ of the topping, gently swirl. Continue layering the ice cream and topping. (You can also freeze this in several small containers). Freeze for 3-4 hours or until firm
Notes
*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.Notes on Sweeteners: