- 2 cans coconut milk
- 1cup light brown sugar
- 1/2teaspoon kosher salt
- 6 egg yolks
- 2teaspoons vanilla extract
- Combine 1 can of coconut milk, the brown sugar, and the salt in a medium saucepan. Set over medium-high heat and bring to a boil, stirring occasionally so that the sugar dissolves. Once boiling, reduce the heat slightly and continue to cook until the mixture has darkened and reduced, about 20-30 minutes. It should be very thick–resembling caramel. Add the second can of coconut milk to the warm coconut caramel and stir to combine. Meanwhile, beat the egg yolks in a large, heatproof bowl. Slowly whisk 1 cup of the hot caramel mixture into the bowl with the egg yolks.
- Turn the heat to low and pour the tempered yolks back into the pot. Cook, stirring constantly, just until the mixture thickens, 1-2 minutes. Remove from the heat and pour into a bowl. Stir in the vanilla extract. Cover tightly and refrigerate until completely cool.
- Pour the mixture into an ice cream maker and process according to manufacturer’s instructions. Freeze for at least 4 hours before serving.