Think white chocolate almond joy. We infuse our gelato base overnight with freshly toasted coconut (in house of course). We're also breaking open coconuts and using some fresh coconut (wear goggles when you do that). The next day we roast almonds and grind them fresh in house, of course, and mix that in with white chocolate to create our Rafaello, a coconut infused gelato with white chocolate and a bit of almond. Trust me, it's good.