Place the coconut milk, sweetener and vanilla in a blender and blend until smooth. Transfer to a bowl and refrigerate until chilled, about two hours.
Place shredded coconut on a cookie sheet and toast in a preheated 350 degree oven for about 5 minutes. Be sure to watch closely, coconut toasts quickly. Cool and set aside.
When you are ready to make the ice cream, stir in 6 tablespoons of the toasted coconut with the coconut milk mixture. Set aside two tablespoons for garnish.
Process mixture in an ice cream maker according to manufacturer's instructions then transfer to a container with a lid and freeze until firm, about 2 hours more. Scoop, sprinkle with toasted coconut and enjoy!
