LA MAGAZINE: Pastry Chefs Give Us the Skinny on L.A.’s Most Creative Desserts

“I love piña coladas, and I love using lime in cooking, and this dish captures both. When I visited Match Stoneware in Culver City, there was this bowl that had an exterior that looked like a coconut, so we worked with them on one for this dessert. The green sphere inside is coconut mousse stuffed with pineapple that’s been cooked with lemon verbena. I add finger limes for a jolt of acidity when you bite down. The green exterior is actually sprayed on, which gives it a matte, bumpy texture. It’s made from white chocolate and freeze-dried passion fruit with green cocoa butter food coloring. The dish’s namesake, nata de coco, is a like a jelly made by fermenting coconut water and coconut meat. Ultimately I just wanted to say, ‘I put the lime in the coconut!’” —Chef de cuisine Max Boonthanakit

Read the fill article here: https://www.lamag.com/digestblog/most-creative-desserts/