Toast the coconut and pecans in a medium (dry) skillet over low heat until golden brown. Stir the coconut and pecans frequently and keep a close eye on them so they don't burn.

Add a small pinch of salt to the skillet and stir. Set aside to cool.

Whip the heavy cream in the bowl of a stand mixer (or a large bowl with a hand mixer) until stiff peaks form, being careful not to over whip the cream.

In a medium bowl, mix together the sweetened condensed milk, rum and vanilla extract.

Add the sweetened milk mixture into the whipped cream and fold until combined.

Add ⅔'s of the toasted coconut and pecans into the the whipped cream mixture and gently fold until well combined.

Spoon the ice cream into a loaf pan and top with the remaining toasted coconut and pecans.

Freeze for at least 6 hours or until firm.