In a sauce pan, bring to a boil the milk & coconut puree with the split vanilla bean. In a separate bowl, combine the sugar & egg yolks & whisk until pale yellow. Gently pour the hot liquid over the yolks & sugar continuously whisking to avoid scrambling the eggs & pour the mixture back in the original pot & continue cooking & stirring until the mixture coats a wooden spoon. Remove from the heat & pass the entire ice base through a sieve & place in an ice bath to chill the mixture & to stop the cooking process. Freeze in an ice cream machine according to the manufacturer's specs. Place the ice cream in the freezer for at least 1 1/2 hours until the ice cream can be easily scooped into a 1 ounce scoop. After scooping, place the ice cream balls back in the freezer to harden. Melt & temper the white chocolate & dip the balls into the chocolate & roll in the toasted fresh coconut. Store in an air tight container in the freezer until ready to use.
