- 2 14.5 ounce cans coconut milk
- 1/2 cup sugar
- 1/4 cup coconut rum
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon coconut extract
Combine all of the ingredients in a blender until the sugar has dissolved. Refrigerate for at least 2 hours and up to overnight.
Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a container and freeze until ready to use.