Whisk together egg yolks and 1/4 cup of the sugar in a large bowl; set aside. In a small pot, combine coconut milk, heavy cream, whole milk, remaining 1/4 cup sugar and the salt; bring to a simmer. Remove from heat and slowly pour into yolk-sugar mixture while whisking. Return to pot and stir over medium-low heat until it coats the back of a wooden spoon or reaches 170° to 180°, about 4 to 8 minutes. Strain and cool.
Heat oven to 350°. Scatter 1/2 cup of the coconut on a baking sheet. Bake at 350° for 5 minutes; stir and bake another 2 to 3 minutes, until lightly browned. Cool.
Process cooled mixture in an ice cream maker according to manufacturer's directions. During the last 5 minutes, stir in toasted coconut, remaining 1/2 cup coconut and the chocolate morsels. Transfer to a lidded container and freeze at least 1 hour.