Coffee Coconut Ice Cream. 2 cans full-fat coconut milk ½ cup sugar ¾ cup strong brewed coffee 1.5 tsp vanilla extract Combine coconut milk, coffee and raw sugar in saucepan over medium heat. Whisk until well combined – about 5 minutes. Remove from heat. Whisk in vanilla. Transfer to bowl to cool completely in fridge (6+ hours, overnight is preferable). Transfer to ice cream maker. Prepare according to instructions. Eat immediately or transfer to a freezer-safe container to harden.