In a sauce pan, heat milk, sugar, corn starch and coffee at medium heat till it comes to boil. Take off the pan from heat and give a ice bath to cool down. When it cools down completely, add heavy whipping cream, vanilla extract, chiku puree and salt in to milk solution. Mix it very well using wire whisker. Once it done, transfer it in to container and cover it. Keep it into fridge for 5-6 hrs.