If the coconut milk is not previously refrigerated, place cans in the freezer for 10 minutes to allow for the cream to solidify on the top.
Add all ingredients to blender and blend until smooth. (Use just the hardened cream in the coconut milk and discard the watery liquid).
Pour mixture into freezer-safe dish or container and place in freezer.
Freeze for 4-6 hours, until mostly solid. Allow to thaw for 5-10 minute on counter, as needed, before stirring and scooping to serve.