Toast the coconut flakes in a dry saucepan over high heat until golden. Reduce heat to medium, add the half and half and bring to a simmer.

Pour into a bowl, cover and let stand for 30 minutes to allow the flavors to mix. Strain mixture through mesh sieve, pressing any excess liquid out from the coconut (discard coconut). Pour liquid back into saucepan.

Add the cream of coconut and bring to a simmer. Remove from heat and set aside.

In a large bowl, whisk the egg yolks and sugar together until thick. Slowly pour in a few tablespoons of the hot cream mixture, whisking vigorously the entire time. Continue to slowly pour in half of the cream mixture. Once that amount has been incorporated, the eggs will be fully tempered (will not curdle) and you can pour the egg mixture back into the saucepan with the remaining hot cream mixture.

Continue to cook the mixture over medium-low heat until the custard thickens, about 5 more minutes. Do not allow it to boil.

Remove from the heat, and pour into a large bowl. Stir in the heavy cream, cover and chill for 1 hour. Pour into ice cream maker and allow to churn until thick, about 15-25 minutes. Scoop into a container, seal and freeze until firm.