Step 1

The night before place the bowl of your ice cream maker in the freezer to freeze all the way through.

Step 2

Measure out 1/2 cup of coconut milk and set aside.

Step 3

Add remaining coconut milk, sugar, and salt to a small saucepan. Place over medium heat and whisk until sugar is dissolved. Add the vanilla extract.

Step 4

Stir in the cornstarch to the reserved 1/2 cup coconut milk until well combined.

Step 5

Add cornstarch/coconut milk mixture to the saucepan and bring to a boil, stirring frequently.

Step 6

Boil for 5 minutes, stirring frequently, until the cornstarch is completely cooked and ice cream base has thickened. Transfer to a shallow container, cover, and refrigerate for at least 4 hours.

Step 7

Add chilled ice cream base to frozen ice cream bowl and churn according to manufacturer's instructions. Churn until it becomes thick and resembles soft serve.

Step 8

You can serve now or transfer to a pint-size container and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from the freezer.

Step 9

Serve with toasted coconut, optional