First, give those cans of coconut milk a good shake before opening them – coconut milk tends to separate, and we want everything well mixed. Pour them into a medium saucepan.

Add the sugar, corn syrup, and salt to the coconut milk. The corn syrup might seem fussy, but trust me – it prevents the sorbet from getting icy and gives it that smooth, scoopable texture we’re after.

Place the pan over medium heat and stir frequently with a whisk or spatula. You’ll want to keep stirring until the sugar completely dissolves – run your spoon along the bottom of the pan and if you feel any grittiness, keep going. This usually takes about 5-7 minutes. Don’t let it boil – we just want everything melted together.

Once the sugar’s dissolved, remove from heat and stir in the vanilla extract and rum (if using). The rum helps keep the sorbet softer when frozen – I like using it, but it’s totally fine without.

Now here’s an important step: pour the mixture into a container and refrigerate until it’s completely cold, at least 4 hours or overnight. A warm mixture won’t freeze properly in your ice cream maker.

When the mixture is thoroughly chilled (it should feel as cold as milk straight from the fridge), pour it into your ice cream maker and churn according to the manufacturer’s instructions. For most machines, this takes about 20-25 minutes. You’ll know it’s ready when it looks like soft-serve ice cream and holds its shape when you lift the paddle.

Transfer the sorbet to a freezer container – I like using a loaf pan lined with parchment paper. Press a piece of plastic wrap directly on the surface (this prevents ice crystals) and freeze until firm, about 4 hours.