Directions

1. Mix 1/2 cup of coconut milk in a bowl with the corn starch and set aside.

2. Pour the remaining coconut milk, and all the other ingredients into a pot and bring to a boil, whisking constantly.

3. Once it reaches a boil, take off the heat.  Measure 1 cup of the hot coconut mixture and whisk into the coconut and cornstarch mix you set aside.

4. Once it is all fully mixed, add it back into the pot and bring back to a low boil and cook for another 5 minutes.

5. Next, pour the hot mixture into a heat-proof container or glass container and allow it to chill in the fridge for a minimum of 3-4 hours.

6. Remove from fridge and pour it into the ice cream/ gelato maker and churn for 25-30 minutes. 

7. Once done churning, place the soft gelato in a covered bowl or container and place it in the freezer for 4 hours before serving.