Pour the coconut milk into a medium saucepan and warm over medium heat.

Add the sugar and salt, whisking until dissolved and smooth.

Remove from heat and stir in the vanilla extract.

Let the coconut mixture cool to room temperature.

For best texture, chill the mixture in the refrigerator for at least 1–2 hours.

Once chilled, pour the coconut mixture into your ice cream maker and churn according to the manufacturer’s directions (usually about 20–25 minutes) until it reaches a soft-serve texture.

Transfer the churned ice cream to a freezer-safe container.

Cover and freeze for 4 hours or overnight to allow it to firm up.

Scoop the ice cream into bowls or cones.

Add shredded toasted coconut or a sprinkle of lime zest for garnish if desired.