In a large sauce pan over medium high heat add the coconut milk, sugar, stout, and cocoa powder. Bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 8 minutes.
Chill for at least 2 hours or until cold to the touch.
Preheat oven to 350.
Add coconut flakes to a baking sheet. Bake for 3 minutes, stir and continue to bake until golden brown, about 3 additional minutes.
Churn in ice cream maker according to manufactures specifications until a soft serve consistency, about 15 minutes.
Add to an air tight container, stir in the coconut flakes.
Chill until firm, at least 2 hours.