In a medium saucepan over medium heat, whisk together coconut milk, sugar, and salt until sugar dissolves, about 3-5 minutes. Remove from heat and stir in vanilla extract. Cool to room temperature.

Pour the cooled coconut mixture into your ice cream maker. Churn according to manufacturer’s instructions for about 20-30 minutes, until soft-serve consistency.

While churning, fold in the toasted coconut chips and dark chocolate pieces, ensuring even distribution.

Transfer mixture into a freezer-safe container, flatten, and freeze for at least 4 hours.

Scoop the ice cream into bowls or coconut shells and top with additional coconut, dark chocolate, or flaky sea salt.