Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa

Ingredients

• 3 cups canned unsweetened coconut milk* (preferably organic)
• 1 cup finely crushed piloncillo** cones
• ¹/₈ teaspoon coarse kosher salt
• 1 vanilla bean, halved lengthwise
• 3 large egg yolks
• 1 tablespoon dark rum
• 4 7-inch-diameter flour tortillas
• + 6 more ingredients
• • 1 cup sweetened flaked coconut
  • 9 teaspoons plus 2 tablespoons sugar, divided
  • 1 large egg white
  • 2 large mangoes (about 1 pound each)
  • 2 cups quartered hulled strawberries (from one 1-pound container)
  • 1 tablespoon chopped fresh mint

1. For ice cream: Combine first 3 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean halves; add bean. Bring to simmer over medium heat, stirring until piloncillo dissolves. Remove from heat. Cover and steep 30 minutes. 2. Whisk egg yolks in large bowl. Gradually whisk in c...

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