In a medium saucepan over medium-low heat, combine the Thai tea mix, whole milk, and half of the heavy whipping cream. Stir gently until steaming and vibrant orange, about 5 minutes. Strain through a fine mesh sieve.

In a mixing bowl, combine the strained tea liquid with sweetened condensed milk and vanilla. Whisk until smooth.

Chill your mixing bowl and whisk in the freezer for about 15 minutes.

In the chilled mixing bowl, whip the remaining heavy cream on medium-high speed until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the Thai tea mixture in batches.

Transfer the mixture to a freezer-safe pan, cover tightly with plastic wrap, and freeze for at least 8 hours or overnight.

When ready to serve, scoop into bowls or cones and sprinkle with toasted coconut flakes.