In a saucepan, combine the coconut milk, heavy cream, and sugar. Heat over low-medium heat, stirring until the sugar has dissolved. Remove from heat and add the fresh basil leaves. Let it steep for about 30 minutes.

Infuse the Basil

After steeping, strain the mixture through a fine-mesh sieve to remove the basil leaves. Return the liquid to the saucepan.

Strain the Mixture

Stir in the toasted coconut flakes, vanilla extract, olive oil, and a pinch of salt. Mix well.

Add Remaining Ingredients

Cover the saucepan and refrigerate the mixture for at least 2 hours, or until it's completely chilled.

Chill the Mixture

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Gelato

Transfer the gelato to a lidded container and freeze for at least 4 hours to firm up.

basil coconut gelato

Recipe information

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