Vegan Coconut Ice Cream

In a medium saucepan, combine coconut milk, corn syrup, sugar, and salt.

Heat the mixture over medium heat, stirring until the sugar is fully dissolved.

Remove from heat and stir in the vanilla extract.

Let the mixture cool completely, then refrigerate for at least 2 hours or overnight.

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

In the last few minutes of churning, add the shredded coconut. For an extra tropical twist, add a handful of chopped pineapple or mango during the last few minutes of churning.

Transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.