1. 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.

2. 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. Stir until the mixture thickens enough to coat a spoon. Remove from the heat, stirring occasionally as it cools.

3. 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.

4. Serve in scoops, garnished with shredded coconut and sprigs of mint.