For the coconut flakes, take a vegetable slicer and slice fresh coconut meat to make thin flakes. You can also slice it with a sharp knife if you like.
In a chilled glass bowl, pour the fresh cream. Using an electric whisk, whip the cream on medium-high speed for 4-5 minutes.
Then pour the chilled condensed coconut milk into the bowl. Whip on high speed for 4-5 minutes.
When it gets completely incorporated into the cream, add the coconut flakes. Gently fold it in.
Pour the ice cream mixture into a loaf pan or any freezer-friendly container.
Place a piece of plastic or cling wrap over the pan and press it firmly against the entire surface of the ice cream. Then place another piece of cling wrap over the pan. Secure it nicely. This will make the pan airtight and prevent the formation of ice crystals.
Freeze for 5 hours or overnight. Once it fully sets, take it out and let it sit at room temperature for 5 minutes to soften slightly.
Then scoop and serve it into a coconut shell. Garnish with coconut flakes.