In a medium saucepan, combine one can of coconut milk and one can of evaporated milk over low heat. Gently whisk the mixture until it's warm but not boiling, about 5 minutes.

Gradually whisk in 2 tablespoons of cornstarch, ensuring it dissolves completely. Stir for about 2-3 minutes until it thickens slightly.

Remove from heat and stir in ½ cup of sweetened condensed milk, 1 teaspoon of vanilla extract, and a pinch of salt. Mix until smooth.

Let cool to room temperature before pouring into an airtight container. Freeze for about 6 hours, stirring every 30-45 minutes during the first 2-3 hours.

Allow to sit at room temperature for about 5 minutes before serving. Garnish with toppings if desired.