In a saucepan over medium heat, whisk together your coconut milk, sugar, cornstarch, and vanilla/vanilla bean pods. Bring to a boil, whisking constantly. Lower the heat and simmer until the mixture thickens slightly, about 5 minutes.
Remove from the heat and allow to cool to room temperature. Refrigerate for 4 hours, or preferably overnight.
Once cool your are if making a fruit-flavored gelato, whisk in 2 cups of a fruit puree of your choice in to your vanilla gelato base.
Pour into the bowl of your ice cream maker and churn according to the manufacturer's instructions.
Place in a loaf pan and cover with plastic wrap to store in your freezer. Enjoy!
