- 4 cups (two and a half 13.5-ounce cans) canned unsweetened coconut milk
- 1 1/2 teaspoons mild curry paste
- 1 cup sweetened flaked coconut, toasted, divided
Combine coconut milk, sugar, and curry paste in heavy large saucepan. Bring to simmer over medium heat, whisking often. Reduce heat to low and simmer until flavors blend and mixture is reduced to 4 cups, about 10 minutes. Cool slightly. Refrigerate uncovered until cold, then cover and chill overnight.
Process coconut mixture in ice cream maker according to manufacturer's instructions. Add 1/2 cup toasted coconut and process 1 minute longer. Transfer to container and freeze. DO AHEAD Can be made 2 days ahead. Keep frozen.
Scoop ice cream into dishes. Sprinkle with remaining coconut and serve.