Preheat oven to 350 degrees. Using 2 small baking sheets, spread the raw almonds on one sheet and the coconut flakes on the other. Bake coconut flakes until golden in color and crispy to the touch (~7 min). Bake almonds until nutty in smell and crispy to the bite (~13 min). Coarsely chop almonds. Wrap each in plastic wrap and set aside.

Combine the almond milk, coconut milk, and sugar in a medium saucepan and stir until combined. Heat over medium-low heat until mixture begins to simmer. Stir occasionally to prevent mixture from scorching.

While the milk is heating, whisk the egg yolks in a medium bowl. Once milk begins to simmer, gradually pour the hot milk into the egg yolks and whisk to combine. (Note: add the hot milk to the egg yolk mixture very slowly, stirring constantly with a whisk the entire time.)

Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, for about 5-6 minutes, or until a thermometer registers 170-175 degrees.

Remove from heat and stir in heavy cream and vanilla extract. Strain the mixture through a fine-mesh strainer into a clean container. (There will be a significant amount of sediment left behind. See note in post.) Cover strained liquid with plastic wrap, pressing the plastic directly onto the surface of the mixture. Refrigerate overnight.

Add chilled liquid mixture to ice cream maker, and follow manufacturer's instructions.

Near end of ice cream making cycle, add the chopped, roasted almonds and 1/4 cup of toasted coconut flakes.