In a medium saucepan, combine 2 tablespoons of Thai tea mix, 1 cup of whole milk, and ½ cup of heavy whipping cream. Heat over medium-low until steaming, about 5-7 minutes.

Remove from heat and strain the mixture through a fine mesh sieve or cheesecloth into a bowl.

Stir in 1 cup of sweetened condensed milk and 1 teaspoon of vanilla paste or extract until well combined, about 2-3 minutes.

In a chilled mixing bowl, whip 1 cup of heavy whipping cream until stiff peaks form (3-5 minutes).

Gently fold one-third of whipped cream into the Thai tea mixture, followed by the remaining whipped cream in two batches.

Transfer the mixture into a freezer-safe container, smoothing the top. Cover tightly and freeze for at least 8 hours or overnight.

Let the ice cream sit at room temperature for 10-15 minutes before serving, then scoop and garnish with toasted coconut flakes.