In a bowl, take coconut water, desiccated coconut, sweetened condensed milk, and coconut milk powder. Mix well until smooth. Set aside.
Take chilled heavy cream in a large bowl. Beat it with an electric beater until it doubles in volume and reaches stiff peak firmness.
Add coconut mixture and grated chocolate to the whipped cream. Mix by folding and try not to over mix.
Transfer to a container with a lid. Cover the surface of ice cream with butter paper or cling wrap and freeze. The butter paper must touch the surface of the ice cream.
Chill the coconut ice cream preferably overnight or for at least 4-6 hours until firm. Remove ice cream from the freezer and let it thaw for 15 minutes. Then you can scoop it and serve it.