In a small saucepan, bring the canned coconut milk to a gentle simmer. Stir in the basil leaves and simmer for three minutes. Do not boil.

Remove from heat, cover, and allow the basil leaves to steep in the coconut milk for 30 minutes.

Pass the coconut milk through a fine mesh strainer to remove the basil leaves. Discard the leaves.

Re-weigh the infused milk. Top up with boxed coconut milk, plus more as needed to reach 475 milliliters. (This may vary slightly, depending on the type of strainer you’ve used, and how much liquid your basil absorbs.)

In a medium saucepan, combine the sugar, cornflour/cornstarch, and sea salt.

Whisk in the coconut milk, and continue whisking until the sugar and cornstarch dissolve.

Cook mixture over medium heat, whisking frequently, until it comes to a low boil. Continue boiling, whisking continually, until thickened, about 3 minutes. Pudding will continue to thicken as it cools.

Remove from heat. Stir in the vanilla extract, followed by the shredded coconut.

Allow pudding to cool for 5 minutes, then pour the cooked pudding into small serving bowls or ramekins.

Cover each portion with clingfilm/plastic wrap, allowing it to touch the pudding to prevent a “skin” from forming.

Transfer to the refrigerator and allow puddings to chill for at least two hours, or until ready to serve. Just prior to serving, garnish with coconut whipped cream, fresh basil leaves, or shredded coconut.