"A quick and easy coconut ice cream recipe that anyone can make, it uses the most basic of ingredients. Adjust the sugar amount up or down by half according to your own taste. I happen to like mine a little on the sweet side."
For a chocolate version, substitute 3/4 cup of your favorite chocolate syrup for 1 cup coconut milk; decrease sugar to 1/2 cup. For a strawberry version, swap 3/4 cup strawberry syrup OR 1 cup of fresh diced strawberries for 1 cup coconut milk.
If you do not have an ice cream maker, place cream mixture into a freezer-safe plastic bowl; place in freezer, stirring every 4 hours until frozen and smooth, about 12 hours.