Place the coconut milk in the refrigerator for a few hours, preferably overnight, so that the fat coconut cream settles on top. Skim off 160 g of the coconut cream with a spoon.
Stir in the coconut cream in a small saucepan with sugar, vanilla and salt and heat to just below the boiling point until the sugar is dissolved. Remove the pot from the oven.
In a bowl, whisk the egg yolks with a whisk. Gradually stir half of the hot coconut cream into the egg yolks, stirring constantly. While stirring, pour the egg mixture back into the pot with the remaining coconut cream and stir well with a rubber spatula.
Carefully heat the mass again, stirring constantly - to 80 degrees to 90 degrees. The mixture must not boil, otherwise the eggs will stick. Hold the egg and coconut mixture at this temperature for around 5-10 minutes, until it has thickened a little. Let cool down and cover in the fridge.
When the coconut and egg mixture is very cold, do not whip the whipped cream too stiff. Then fold in 2 teaspoons of activated charcoal powder. Fold half of the whipped cream into the coconut and egg cream with a rubber spatula and stir until the two masses are completely combined. Carefully fold in the second half of the whipped cream without losing too much of its volume.
Pour the cream into a container and cover with baking paper to avoid the formation of ice crystals and place in the freezer for at least 4 hours.