Prepare your ice cream maker: if you have a new ice cream maker like mine that doesn’t use ice or salt, chill the container in the freezer for at least overnight. If you’re using an ice cream maker that uses ice and salt, prepare the ice cream maker by freezing the container for an hour or so.
Prepare the coconut milk: shake up the cans of lite and regular coconut milk and put them in the fridge for several hours until thoroughly chilled
Once the coconut milk is cold, whisk together the lite and regular coconut milk in a medium bowl, along with the liquid cane sugar, instant coffee, vanilla, salt, and cocoa powder. Whisk to mix thoroughly
Following the directions for your ice cream maker, churn the ice cream until it has expanded and is mostly frozen, about 20-30 minutes.
If you churn too long, a lot of air bubbles will fill the ice cream and it will be like frozen mousse. This will be easier to scoop right out of freezer but it will melt faster as well. If you don’t want a lot of air in your ice cream, then watch closely to make sure your ice cream doesn’t churn too much.