In a deep pan, add the water, sugar, salt and strawberries and cook over medium heat, until the berries are tender.
Mash most of the berries and simmer for another 3-4 minutes.
Meanwhile, Add arrowroot/cornstarch to a 1/4 cup coconut milk. Mix well and add to the berry syrup. Mix and simmer until it comes to a boil.
Cool the mixture slightly. Add the remaining Coconut milk and mix well.
Taste and adjust sweetness if needed. Add flavors like vanilla or cinnamon if you wish. Transfer to a container with a lid to freeze.
Freeze for an hour. Whip it up and freeze again.Serve once set.
To make in the Ice cream maker: strain the berry chunks out of the syrup. Follow the rest of the steps and pour the milk mixture into an ice cream maker. Add the strawberry chunks to the ice cream in the last 2 minutes of churning or fold in once churned. Or puree the chunks and the syrup, add to milk and proceed according to instructions.Nutritional values based on one serving