Prepare the ice cream bowl first by placing it in the freezer to freeze through (this will take anything from several hours to up to 24 hours).
Preheat the oven to 180c/356f/gas mark 4.
Line a baking tray with parchment paper.
Spread out the shredded coconut on the baking tray.
Toast the coconut for several minutes, it should be fragrant and golden (not burnt).
Once toasted remove from the oven and allow to completely cool down.
In a medium sized bowl, whisk together the full fat coconut milk, agave nectar and vanilla until completely smooth then set aside to chill in the refrigerator.
Fit the frozen ice cream bowl in the machine and switch it on.
Pour in the coconut mixture and churn accordingly to the manufacturers instructions (Mine took 25 minutes to churn).
5 minutes before the ice cream is finished sprinkle in half of the toasted coconut (as you can see in the picture I had to add it after as I almost forgot to do it).
Transfer the ice cream into a freezer friendly contain lined with parchment paper and wrap with plastic wrap.
Chill for several hours or overnight to get scoopable ice cream.
Serve the ice cream and sprinkle the rest of the toasted coconut on top.