Heat the coconut milk in a pit together with the milk, sugar and salt and allow to cool a second while mixing the egg yolks in a small bowl. Now stir the still hot sweetened coconut milk into the egg mixture and put everything back into the pot and let it thicken over low heat. Add the coconut and let everything thicken a bit, then add the cream.
We let the mass cool down to room temperature then chill in the refrigerator before you put it in the ice cream maker.
My ice cream maker takes about 50 minutes to churn. If it already has a nice creamy soft serve consistency, add the frozen raspberries, which you can break up a bit beforehand.
When the ice cream has reached a soft-serve texture, transfer it to a loaf tin and freeze for 2 more hours.