In a heavy sauce pot, add 2 cups of milk, coconut milk, sugar, and salt. Bring to a low boil on medium low heat. Be careful not to scorch. With the remaining 3 tablespoons milk, add corn starch to make a slurry. When milk and coconut milk come to a boil, add the slurry and extracts. Cook on low and whisk often so that clumps do not form. The mixture is cooked when you can run a line on the back of a spoon without the mixture coming back together. Cool the mixture to room temperature and then chill in the refrigerator for a minimum of 12 hours.

Add the mixture to your ice cream maker and follow the manufacturer’s directions. When half the time has elapsed, slowly add the toasted coconut, allowing it to be thoroughly incorporated in the mixture.

Transfer to a storage container and freeze until desired firmness. Before serving, allow the gelato to sit on your counter for a few minutes for a better texture and because it becomes easier to scoop. Serve with a sprinkle of toasted coconut flakes.