In a medium saucepan, combine the coconut milk and evaporated milk over low heat, warming gently until the mixture is warm but not boiling—about 5 minutes.

Gradually sprinkle the cornstarch into the warm coconut milk mixture while continuously whisking.

Remove the saucepan from heat, and stir in the sweetened condensed milk, vanilla extract, and a pinch of salt.

Pour the mixture into an airtight container, allowing it to cool to room temperature for about 15-20 minutes.

After 2-3 hours of stirring every 30-45 minutes, let the ice cream freeze completely for about 6 hours, or ideally, overnight.

Before serving, let the ice cream sit at room temperature for about 5 minutes to soften.