Begin with the coconut. The shell is a delicate spray of chocolate, and the meat is pure white sorbet. It's a coconut water-based sorbet, unexpectedly refreshing and bright in the middle of all these heavy winter desserts. You eat one bite followed by another and pretty soon the entire thing is gone.
The sorbet comes flanked by a pair sticky coconut pyramids that taste like giant tender macaroons, with accents of pineapple and candied pistachio. But what makes the cake so moist? A tres leches soak! But with a defined twist, sweet with a blend of of coconut milk, cream of coconut, and whole milk.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.