Preheat oven to 350 degrees. Spread the coconut into an even layer on a baking sheet and bake for 10-15 minutes or until fragrant and browned, stirring occasionally – watch carefully so it doesn’t burn. Let cool.

Combine the coconut milk, sugar, collagen, vanilla, and salt in a blender and blend for 30 seconds. Pour into an ice cream maker and process according to the manufacturer’s instructions. Serve as is – soft serve, or place in an air tight container and freeze to harden.

Top the ice cream with the toasted coconut.