In a medium saucepan, combine ½ cup of Thai tea mix, ½ cup of whole milk, and ½ cup of heavy whipping cream. Heat over medium-low heat for 5-7 minutes.

Strain the mixture through a fine mesh sieve or cheesecloth into a large mixing bowl.

Add 14 ounces of sweetened condensed milk and 1 tablespoon of vanilla extract to the strained liquid. Whisk until smooth.

Chill a mixing bowl and whisk attachment in the freezer for 10-15 minutes, then whip 1½ cups of heavy cream until stiff peaks form.

Gently fold the whipped cream into the tea and condensed milk mixture in two to three batches.

Transfer the mixture into a freezer-safe container, cover tightly, and freeze for at least 6 hours.

Before serving, let it sit at room temperature for 10-15 minutes to soften slightly. Serve topped with toasted coconut flakes.