The best way I can describe this pastry is, it’s like the best coconut cream pie ever with a little pecan pie tossed in there just to be a little crazy. We start with our normal almond shortbread. We fill the shell with our tasty browned butter pecan pie custard add some pecans and toasted coconut and bake it. Then we add a delicate layer of salted caramel, white chocolate coconut cream, pineapple, and a crispy disc of white chocolate topped with toasted coconut. If you have patience, let this dessert warm close to room temperature before attacking it.


common allergies: almonds//pecans//eggs//dairy//wheat