Coconut Ice Cream
For the ice cream, finely chop coconut in a blender.
Place coconut in a pot, pour milk over coconut and stir in sugar. Bring to a boil, reduce heat and let simmer for about 1 hour. Remove from heat and let cool.
Beat cream in a bowl until stiff and fold into coconut mixture very carefully.
Pour coconut mixture into a small metal bowl and place in the freezer for at least 3 hours.
Meanwhile, for the sauce, heat cream in a pot. Add chocolate to the pot and stir until chocolate is melted. Remove from heat and let cool.
To serve, cut completed ice cream into columns and serve with the sauce on plates garnished with mint and coconut flakes.