Put the melted coconut oil, pistachios, and milk into a blender or food processor and process until nuts are pulverized. Alternately, you can leave some larger nut pieces if you prefer to have a more chunky ice cream.

Pour nut mixture into a large bowl and add sugar. Mix well. Add instant pistachio pudding powder. Whisk in until fully incorporated. Add heavy whipping cream and mix well.

Pour into your ice cream maker and follow the manufacturer's directions. When soft-serve consistency is reached, slowly add the shredded coconut and let ice cream machine run another minute or two until the coconut is distributed throughout.

Transfer ice cream to an airtight container and freeze for several hours or overnight.?