Split vanilla bean down center; scrape out seeds with a spoon. In a large saucepan whisk together vanilla seeds, coconut milk, honey, egg yolks, oil, and a pinch of salt. Cook and stir over medium heat 10 minutes or until mixture thickens enough to coat the back of a wooden spoon, stirring constantly.
Transfer to a large bowl; cool slightly. Cover surface with plastic wrap. Chill at least 2 hours.
Stir vanilla into mixture. Freeze in a 11/2- to 2-qt. ice cream freezer according to manufacturer's directions. Transfer to a freezer container; cover. Freeze 4 to 6 hours or until firm. Let stand 10 minutes before scooping. Top with blackberry preserves and coconut chips.