In a medium saucepan, combine Thai tea mix, whole milk, and half of the heavy cream. Heat over medium-low, stirring occasionally, until steaming and vibrant orange—about 5–7 minutes. Remove from heat immediately.

Strain the steeped mixture into a large bowl using a fine mesh sieve or cheesecloth to remove solid tea particles. Allow to cool.

Stir in sweetened condensed milk and vanilla extract to the strained tea mixture. Whisk until smooth and creamy.

Chill a mixing bowl in the freezer for about 10 minutes, then pour in the remaining heavy cream. Whip until stiff peaks form, about 2–4 minutes.

Fold the whipped cream into the cooled tea mixture in two batches, combining gently to maintain air.

Transfer the mixture into a freezer-safe container, spread evenly, and cover to prevent ice crystals. Freeze for at least 8 hours or overnight.

Allow to sit at room temperature for 10-15 minutes before scooping. Serve in bowls, garnished with toasted coconut flakes.