Whisk together the coconut milk, sugar and cornstarch in a large pot. Put it on the stove and bring it to a boil over medium heat, stirring constantly. Let it simmer for a few minutes until it thickens a little. The consistency should be that of a thin pouring custard.

Stir in the powdered cardamom and take the custard off the stove. Let it cool. Stir frequently while it cools to prevent skin from forming. Pour into a freezer safe container and freeze till it sets.

Take it out a couple of time in between, and break up the ice cream to prevent crystals from forming. I do this by running it in my food processor till smooth.

Serve with chocolate sauce. Mangoes also go very well with this Gelato.