I've included all the waiting time in the prep. There is only about 10 minutes of active cooking.
Adjusting the amount of coffee doesn't affect how the ice cream turns out so don't worry.
When straining out the coffee grounds, squeeze the cheesecloth to get out all the liquid.
If you don't have an ice cream machine, try the freeze and stir method: Put a large stainless steel or glass bowl in the freezer for 24 hours. Pour the mousse into it once it’s set for 4 hours and beat it with an electric mixer. Put back in the freezer for an hour and repeat. Keep this up until you get the consistency you want.
If you want to sprinkle roasted coconut on top of your ice cream, preheat your oven to 350 degrees. Spread the sweetened or unsweetened coconut (whatever you prefer) on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.