For the coconut ice cream:
For the sundaes:
To make the coconut ice cream:
In a large bowl, whisk yolks and sugar together until light pale
yellow, 1 to 2 minutes. Add coconut milk and whisk again until well
combined. Scrape vanilla beans into mixture and stir. Drop in the
vanilla bean as well.
To assemble the sundaes:
Preheat oven to 375 F. Lightly toast the coconut in a single layer for about 2-3 minutes, until pale golden.
Combine watermelon, lime zest and lime juice in a bowl and stir.
Place a scoop of ice cream in 6 small glasses. Top with a layer of watermelon, another scoop of ice cream and a final layer of watermelon. Sprinkle generously with coconut flakes. Serve immediately.