Put the grated coconut in a saucepan and add the sugar and milk.
Bring to the boil and cook about 5 minutes.
Strain the liquid through a piece of cheesecloth and squeeze the coconut meat to extract as much liquid as possible.
Reserve 2 cups of the grated meat and discard the rest or put it to another use.
Put the egg yolks in a mixing bowl and beat with a whisk.
Beat in the sweetened liquid and scrape the mixture into a saucepan and heat.
Use a wooden spoon and stir constantly, this way and that, making certain that the spoon touches all over the bottom of the saucepan.
Cook until the mixture has a custard-like consistency and coats the sides of the spoon (180 degrees).
Do not let the sauce boil, or it will curdle.
This cooking will rid the custard of the raw taste of the yolks.
Immediately remove the sauce from the heat and continue stirring.
Set the saucepan in a basin of cold water to reduce the temperature.
Let the sauce cool to room temperature.
Pour the custard into the container of an electric or hand- cranked ice cream maker.
Partly freeze according to the manufacturer's instructions.
Add the reserved 2 cups of coconut pulp and continue freezing until solid.
* GRATED FRESH COCONUT Use 1 or 2 coconuts.
It is best to use 2 in case 1 isn't sweet enough.
Select large coconuts that are heavy and contain a lot of liquid.
You can determine the amount of liquid when you shake the coconut.
Pierce the "eyes" of the coconut with an ice pick.
Crack the shell of the coconut in several places, using a hammer or hatchet.
Pry out the flesh with a blunt knife.
Pare away the dark skin.
Grate the coconut using the coarse blade of a grater or a food processor.