In a large saucepan combine eggs, sugar, cream, chocolate syrup, vanilla, and salt; beat well. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a large bowl. Stir in milk, pecans, and coconut. Cover and chill overnight.
Freeze cream mixture in a 4- to 5-quart ice cream freezer according to the manufacturer's directions.
Ripen ice cream according to manufacturers directions. Makes 4 quarts (32 servings).