• Preheat the oven to 375 degrees F.
• Slice the strawberries, then put them in a loaf pan and toss with the 6 T. sugar. Bake for 10 minutes. Strawberries should form a syrup. Let cool for at least 20 minutes.
• Put the coconut milk in a large (around 3 quart) saucepan and stir well. Do not heat yet. Measure out a little of the coconut milk and mix with the cornstarch to dissolve it, then then add the cornstarch mixture to the pot of coconut milk.
• Add the 6 tablespoons sugar and the salt, then tip the loaf pan with the strawberries and let the accumulated syrup drain into the pot with the coconut milk (hold back the strawberries). You should get roughly 6 tablespoons of syrup, but it doesn't matter. You can leave some behind with the strawberries, as it will all get pureed and added later.
• Turn heat to medium and cook, stirring often until mixture reaches a gentle boil. Stir and let boil for about 3-5 minutes or until it thickens just slightly (more like cream gravy than pudding). Goya brand may take a minute or two longer than brands with guar gum. Remove from heat and transfer to a large bowl. Stir in vanilla extract.
• Puree the reserved strawberries and stir strawberry puree into the coconut milk mixture. Transfer to a bowl, then cover and chill for at least 3 hours or until very cold. If you want to speed up the chilling, pour the mixture into a large flat dish (like a 9x13 inch dish). The wider surface area will allow air to hit more of the mixture so it will cool faster. Otherwise, just cool it in the bowl.
• Process the mixture in your ice cream maker as directed by manufacturer.

Method 2 == Blender Method, No Cornstarch

• Slice the strawberries, then put them in a loaf pan and toss with the 6 T. sugar. Bake for 10 minutes (20 if frozen). Strawberries should form a syrup. Let cool.
• Put the coconut milk in a blender. If it has separated, warm it a little and then blend on high speed. This will depend on the brand of coconut milk and the temperature, but you need to bind the fat back to the liquid before churning.
• Add the roasted strawberries and their syrup along with the vanilla.
• Add the remaining 6 tablespoon of sugar. If you happen to have some xanthan gum, add ⅛ teaspoon. It's optional, but can help with texture.
• Blend for a full 2 minutes. After blending you can put it directly in the ice cream maker OR you can chill it until ready to churn.
• Pour into the ice cream maker and churn until thick and cold. Transfer to tubs or covered containers and freeze.