Combine two cups blueberries and one half cup sugar in a small saucepan over low-medium heat. Simmer for 5-10 minutes, stirring occasionally. The blueberries will begin to release some of their liquid. Remove from heat and allow to cool for 5 minutes. Puree berries in a blender. Strain into a medium sized bowl, discarding the leftover skins and seeds. Allow to cool.

Combine whole milk, one half cup sugar, and cocoa powder in a clean saucepan and bring to a simmer, stirring constantly.

Add egg yolks to a clean bowl and beat lightly. Gradually add in about one half cup of the warm milk mixture into the egg yolks, stirring constantly. Return the mixture to the saucepan and continue to simmer until the mixture has thickened slightly. Do not boil. Remove saucepan from heat and add chocolate chips, coconut milk, and salt, stirring until the chocolate has melted. Allow mixture to cool to room temperature.

Add pureed blueberries, one cup heavy cream, and one teaspoon vanilla extract to the milk mixture, stirring to combine. Chill in the refrigerator for 30 minutes.

Add mixture to ice cream maker, following the manufacturers instructions. Store ice cream in an airtight container in the freezer until ready to serve. For harder ice cream, chill overnight before serving.

While ice cream is freezing, make the toppings. For the toasted coconut, preheat the oven to 350 degrees Fahrenheit. Spread coconut in a thin layer on a baking sheet and cook in preheated oven for 5-8 minutes. Be sure to keep an eye on the coconut, as it can quickly turn from golden brown to burnt.

For the marshmallow whipped cream, add remaining one cup heavy whipping cream, one teaspoon vanilla extract, remaining one tablespoon sugar, and marshmallow fluff to stand mixer and beat with whisk attachment until stiff peaks form.

To assemble, scoop desired amount of ice cream into a bowl. Top with marshmallow cream, fresh blueberries, and chocolate sauce, if desired.