In a small pot, combine the coconut milk, coconut cream, coconut flakes, vanilla and sugar with the dash of salt.
Bring to a simmer over medium-low heat and stir for about 3-5 minutes or until the sugar has dissolved.
Take the pot off of the heat and let sit until it has cooled, stirring often to hasten the process. Strain the mixture into a bowl, pressing all of the liquid out of the coconut flakes.
Discard the coconut flakes and refrigerate tub base until cold. (By the way you could keep the flaked coconut in the sorbet if you like the texture!)
Freeze the coconut liquid in a machine according to manufacturers directions, or even just place in a tupperwear or metal loaf-pan and put straight into the freezer.
Let freeze at least 4 hours and up to overnight, and then scoop and serve with fresh berries. I left mine for 12 hours.
