Whisk or blend coconut milk until smooth. Add 1 cup coconut milk to a large bowl with a mesh strainer set on top.
Add 2 cups coconut milk to a small saucepan, along with sugars, salt, vanilla extract and coffee syrup. Cook over medium heat. Stir well to dissolve sugar. When mixture begins to steam, slowly pour 1 cup warm liquid into yolks, while continuously whisking. Transfer egg mixture into saucepan. Stir occasionally, cooking over medium heat until mixture coats the back of a wooden spoon or rubber spatula.
Pour mixture through mesh strainer into reserved coconut milk. Stir and cool to room temperature. Cover and chill thoroughly overnight.
Churn according to manufacturer's instructions. Transfer to a freezer safe container, freeze until solid.
Top off with hot fudge sauce and sprinkles, if desired.
Notes
Recipe serves roughly 4-6, yields 1 quart. *Store remaining coconut milk and use as desired.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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