Separate eggs, and keep the yolks handy in a small to medium bowl. (You will be adding 1/2 cup liquid to this bowl).
In a medium sauce pan, combine the cocoa powder, coconut milk and sucanat. Bring to a simmer over medium heat, whisking constantly.
When the cocoa powder is fully blended with the milk and the entire mixture has thickened slightly, reduce heat to low temporarily and remove 1/2 cup from the pot.
Temper the eggs with this hot liquid by very slowly whisking the hot milk into the egg yolks. Whisk the milk and egg yolks slowly back into the hot pot and raise heat back to medium to achieve a simmer. DO NOT BOIL. Stir constantly.
When the milk has thickened a bit (about 5-7 minutes), pour the milk into a heat-safe dish and either place in an ice bath to cool it immediately, or place the dish in the refrigerator using pot holders if needed. Be sure to put something underneath the dish if your fridge shelves are glass or plastic (or anything else that can be destroyed by heat).
Follow the directions from your ice cream maker.
Please Note: This ice cream gets somewhat hard in the freezer. Simply allow it to sit out on the counter for a few minutes before serving. If you have the patience, take it out for it’s first use, mix it up well by hand (like you would if transferring to another container) and refreeze. It seems to help make it much softer and far more scoopable.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.