I’ve been on a real coconut bender lately. Some people despise coconut and I just don’t understand it. Coconut is delicious! I guess that just means more for me, which is A-OK. I’ve been going through coconut milk at a rapid pace lately, making a slew of frozen desserts, savory stews and rice dishes not to mention dried coconut in a bunch of things. I recently made a blender full of old school piña coladas for friends not long ago and they were fantastic. A properly made, boozy, retro piña colada is something that is most definitely due for a comeback. (I’m looking at you Tiki Bar trend.) Tasty but potentially lethal, you gotta keep and eye on these things and the rate at which your friends are downing them. Trust me on this. For an Olympic Opening Ceremonies party two weeks back, I was searching for an appropriate dessert and with neither the time nor the energy to attack my favorite egg custard tarts; I narrowed in a coconutty custard that looked perfect. Coconut Quindim. Interesting name. This had potential.
STRESSCAKE 