Add the coffee to a medium saucepan. Simmer to reduce to ½ cup.

Sprinkle the coffee with gelatin. Warm over low heat, without stirring, until gelatin dissolves.

Spoon the coffee mixture into a blender and blend until smooth.

Add the coconut nectar, sea salt and stevia. (NOTE: Be sure to start with a small amount of stevia and increase to taste) Blend to combine.

Add the coconut milk, vanilla, and Kahlua, if using. Blend well.

Pour into a glass container. Cover and chill for 6 hours to create a custard-like texture.

Pour into freezer bowl of ice cream maker and follow manufacturer’s instructions.

Place into freezer until firm, about 2 hours.