Chocolate Coconut Ice Cream

Chill the Milk: Put the cans of coconut milk in the fridge for at least 24 hours.

Cold milk separates into a thick cream on top and water on the bottom. This cream makes the ice cream thick and smooth.

Blend the Base: Open the chilled cans. Scoop only the thick, white cream on top into your blender.

Leave the thin coconut water at the bottom for smoothies. Add the maple syrup, cocoa powder, vanilla extract, and sea salt. Blend until the mix is completely smooth.

Freeze the Ice Cream: Pour the chocolate mix into a shallow, freezer-safe dish. Cover it tightly.

Put it in the freezer for 4 to 6 hours. Stir the mix every 30 minutes for the first 2 hours to break up ice crystals