Heat the coconut milk and cream over a
medium heat and cook for 5 minutes without boiling over.
Beat together the eggs, egg yolks,
vanilla, sugar and salt.
Place a deep bowl in a saucepan with
boiling water up to the halfway mark of the bowl.
Pour in the egg mixture and beat in the
warm coconut milk mixture, a little at a time.
Stir until the mixture thickens enough to
coat a spoon.
Remove from the heat, stirring
occasionally as it cools.
Pour into a bowl when it is cool enough to
be put into the freezer. Freeze for 1 hour. Scoop out into a blender or
food processor and process until smooth. Pour back into the bowl and
freeze until solid.
Serve in scoops, garnished with desiccated
coconut and springs of mint.