This week, we shared a Filipino-inspired party menu from chef Angela Dimayuga. Here are four dessert recipes, each showcasing coconut, that would taste great following her savory dishes.
At Rèpublique, pastry chef Margarita Manzke has re-created the halo-halo of her childhood in the Philippines. Yes, there are a lot of components — flan, coconut gelee, passion fruit gelee, pineapple granita, watermelon granita, pandan ice cream, coconut tapioca, caramelized crisped rice, candied kumquats — but it’s a project worth tackling. See the full recipe »
Royal Bibingka Pie
This pie combines a coconut mochi filling with a sweet cream cheese topping and a final sprinkle of cheddar cheese. Cradled in a buttery pie shell, the rich filling makes this an extra-indulgent dessert. See the full recipe »
Young coconut juice and coconut milk come together in a creamy custard, which is cradled by a bed of creamy shredded young coconut meat. A toasted rice topping adds crunch and balances the richness. See the full recipe »
Similar to doughnuts, these deep-fried balls of coconut milk mochi are studded with walnuts and coconut. They get a final turn in a brown sugar caramel, making them satisfyingly sticky. See the full recipe »