Blend coconut milk, honey and vanilla very well. Pour liquid into a frozen ice cream maker. As ice cream thickens, add the coconut, pecans and ginger one at a time. Blend until thickened and mixed. Pour into a freezable container and harden in freezer.
If you are not using an ice cream maker then follow the directions below
1 can coconut milk, full-fat;
2 eggs or 4 egg yolks (yolks alone will give even more richness);
Seeds from 2 fresh vanilla beans or 1 tsp real vanilla extract.
People are often worried about making ice cream because they don’t have an ice cream machine, but it’s not much more complicated or time consuming without one. The trick is to fully cool the custard in the refrigerator before putting it in a bowl in the freezer and vigorously whisking it every 30 minutes for about 2 to 3 hours while it freezes. This will prevent hard crystals to form and will produce the same smooth ice cream you’d expect from an ice cream machine.