In a blender, combine coconut milk and strawberries and blend until smooth and pink.

Pour the mixture into ice cube trays or silicone molds and freeze overnight (or at least 6–8 hours) to form frozen cubes 

Once frozen, break into pieces and return to the blender. Add nut butter, maple syrup, vanilla extract, salt, and a splash of almond milk if needed to help blend. Blend until very smooth, creamy, and scoopable—like soft serve ice cream

Serve immediately by scooping into bowls or piping into cones. Alternatively, transfer to a loaf pan or piping bag and freeze for 30–60 minutes to firm up more for scoopable or swirled presentation in cones or cups

Top with fresh berries, chopped nuts, coconut flakes, or drizzle with fruit sauce as desired.