Pistachio Ice Cream

Pistachio Ice Cream

Ingredients
2 1/2 cups half-half
4 egg yolks
1/4 tsp Mexican vanilla paste
1/2 cup agave syrup
1/2 cup pistachio paste (recipe below)

Pistachio Paste
1 cup shelled pistachios
2 tbs water
2 tbs canola oil
1/4 tsp Mexican vanilla paste

Mix all the ingredients in the food processor until the paste is formed.

In a medium saucepan mix half-half and vanilla paste; bring to a boil.

Mix the eggs with agave and temper with the milk. Return the mixture to medium heat for about 5 more minutes stirring constantly.

Remove the egg mixture from heat and whisk in the pistachio paste. Put the mixture in ice water to cool down and then chill. Once the mixture is cold, pour it in the ice cream machine and following the manufacturer's instructions.

Serve with any topping of your preference.

Enjoy!

Lemon Bars

Lemon Bar Sandwiches


Ingredients


Crust

• 1/4 cup cornstarch
• 1/4 cup tapioca flour
• 1/4 cup oat flour
• 1/4 cup white rice flour
• 1 teaspoon xanthan gum
• 1/4 teaspoon lemon zest
• 1/4 cup stevia sweetener
• 5 tablespoons butter
• 1/4 teaspoon Lemon Extract


Filling

• 1 1/2 cups milk
• 1/3 cup agave syrup
• 1/4 teaspoon Madagascar Vanilla Extract
• 2 tablespoons cornstarch
• 4 egg yolks
• 2 large lemons juiced



Directions

 Preheat the oven to 350 degrees

Crust

 Add all the ingredients into a mixer and mix until it looks crumbly
 Grab a small rectangular pan and spray it with non-stick spray
 Layer the bottom with half of the crust mixture

Filling

 Add the milk, extract, and stevia into a pot and simmer
 Add the egg yolks and cornstarch into a bowl and beat until fully mixed
 Temper the hot milk slowly into the egg mixture while whisking rapidly
***BE CAREFUL NOT TO CURDDLE THE EGGS***
 Add the ingredients back into the pot and continue to whisk until it starts to thicken up
 Add the lemon juice and mix
 Add the filling into the pan that has the bottom crust in it
 Add the remaining crust on top and gently pat it down

 Bake for 16 minutes and then refrigerate to let the filling settle and firm up before cutting it

Caramel Brownies

Caramel Brownies (Gluten Free- Sugar Free)

Ingredients

2 cups almond flour
1 cup walnuts (more for topping)
1 tsp Xantham gum
1 cup Stevia
½ cup cocoa powder
1/8 tsp Kosher salt
1 tsp baking soda (this reacts to the heat and chocolate)
3 eggs, slightly beaten
1 tbs Pure Mexican Vanilla Extract
1 cup milk chocolate chips
Sugar-Free Caramel topping
1 tsp water

Preheat the oven at 325 F.

In a large bowl, mix the first 7 ingredients.

In a smaller bowl mix the eggs and vanilla extract. Add them to the dry ingredients and mix.

Melt the chocolate in the microwave, 30 seconds at a time and pour them in the batter. Mix well until thoroughly incorporated.

Prepare a 9 x 13 baking dish with non stick oil. Pour batter into it. Add the walnuts on top, and bake for about 30 minutes. Remove from the oven and let them cool at room temperature.

Before serving, mix 2 tbs sugar-free caramel topping with 1 tsp water and make the caramel sauce. Cut the brownies and drizzle the sauce on top.

Enjoy!

Hazelnut Swirl Cheesecake (Sugar-Free)


Ingredients:

Crust:

• 5 ounces Graham Cracker Crumbs
• 2 ounces Brown Sugar
• 3 ounces Unsalted Butter (melted)

Cheesecake Batter:

• 16 ounces Mascarpone Cheese
• 6 ounces Ideal Sugar-Free Sweetener

• 5 fluid ounces Whole Eggs
• 1 Egg Yolk

• 2 1/2 ounces Heavy Cream
• 1/8 teaspoon Madagascar Vanilla Extract
• 1/8 teaspoon Hazelnut Extract
• 5 ounces Chocolate Chips (Semi-Sweet)

Garnish:

Cocoa Powder
Sugar-Free Chocolate Whip Cream

Directions:


 Combine the graham cracker crumbs and brown sugar into a bowl and mix thoroughly
 Add melted butter and mix by hand until butter is even throughout
 Press the mixture into a pie pan evenly through the bottom and sides about ¼ inches thick making sure no loose pieces are present
 Set aside
 Pre-heat oven to 325 degrees Fahrenheit
 Put a deep hotel pan filled with hot water in the oven
 In a mixer fitted with a paddle attachment combine the mascarpone cheese and ideal sweetener on a medium speed
 Whip for 5 minutes then turn off the mixer and scrape the sides for any residual pieces that aren’t mixing
 Turn the mixer back on and whip again for another 5 minutes
 Whisk eggs and egg yolk until blended evenly in a bowl
 Add the eggs in a 2 part method into the mixer
 Continue to whip the mixture until the eggs are fully incorporated and the mixture looks fluffy
 In a bowl add the heavy cream, chocolate chips, and both vanilla and hazelnut extracts and place into the microwave for approximately 35-60 seconds
 Take out and mix the ingredients until the chocolate is fully melted and there are no chunks at all
 Place in a bowl half of the mascarpone mixture and all of the chocolate mixture and whip until it is blended evenly
 Pour in the pie shell the rest of the mascarpone mixture from the mixer and evenly spread it out
 Pour the chocolate mixture on top of that lightly
 Use the skewer to draw a design in the chocolate mixture which will give a swirl effect
 Place the cheese cake into the oven and let cook for 30-40 minutes
 Take out of the oven and let chill in the refrigerator for 4-5 hours
 Garnish with cocoa powder on the plate and chocolate sugar-free whip cream on top of the slice

Apple Supreme Pie (Sugar-Free)

Apple Supreme Pie (Sugar Free)

Ingredients:

• Frozen pie shell
• 1/2 a lemon

Bottom Layer

• 8 ounces cream cheese
• 1 tablespoon sugar free whip cream
• 1/8 teaspoon Madagascar vanilla extract
• Dash of cinnamon
• 2 tablespoons Ideal sugar-free sweetener

Top layer

• 1 package unflavored gelatin
• 2 tablespoons cornstarch
• 1 teaspoon Ideal sugar-free sweetener
• 1 1/2 cup cold apple juice
• 3 apples


Garnish: Sugar-free whip cream


Directions:
 Preheat your oven to 400 degrees Fahrenheit
 Poke the bottom of the frozen pie shell
 Cook for 10 minutes
 Remove from the oven and let cool
 Add the cream cheese, whip cream, vanilla, cinnamon, and Ideal sweetener together and mix thoroughly
 Add the blended mixture into the pie and smear until even throughout
 Set aside
 Peel, core, and slice the apples
 Add to a bowl of cold water and lemon juice from the half lemon to help prevent oxidation
 Dissolve the gelatin in 1/2 a cup of cold apple juice
 Bring to simmer
 Dissolve the cornstarch and Ideal sweetener in the rest of the apple juice
 Combine the cornstarch mixture to the gelatin mixture
 Continue to stir and heat until it thickens
 Drain apples and add into the heated mixture
 Pour mixture on top of the cream cheese in the pie
 Cool in the refrigerator for a minimum of 4 hours
 Garnish with whip cream when ready to serve

Gluten Free Fat Free Pumkin Bread

Enjoy the baking season with minimal calorie intake!

Gluten Free, Fat Free Pumpkin Bread

Ingredients

1 cup unsweetened applesauce
1 cup brown rice syrup
2 eggs
1 tbs Madagascar vanilla extract
1 cup pumpkin puree
1 cup almond flour
1 cup white rice flour
1 ½ tsp pumpkin spice
¼ tsp baking soda
1 tsp baking powder
A pinch of salt

Preheat the oven at 325 degrees. Prepare a bread pan with non stick oil.

In a medium bowl beat the eggs, add applesauce, syrup, vanilla, and pumpkin puree.

In another bowl, mix dry ingredients and incorporate them to the wet ones.

Bake for about 1 hour or until a toothpick comes out clean when inserted in the middle.


Notes:

1. This bread is slow baked due to the moisture content. We need to give sometime for water evaporation. If the temperature is too high, it will cook in the outside and be raw in the middle. Just be patient and enjoy the goodness. 

Pear Pie

I originally thought about making a pear tart, but did not have time to make the dough...needless to say, I cheated and bought a frozen pie dough and it turned out to be a PEAR PIE!!! Enjoy!

Pear Pie

1 store-bough pie shell (for time saving)
1 can pears
Raspberries, blueberries, and mint leaves for garnish

Follow the manufacturer’s instructions for cooking the pie dough. Remove from oven and let it cool.

Pastry Cream
2 cups milk or half-half
1/8 tsp Madagascar vanilla extract
½ tsp Pear extract (call 888-396-4552)
¼ cup sweetener (sugar, honey, agave syrup)
A pinch of nutmeg
1 egg + 2 egg yolks
3 tbs corn starch
3 tbs cold butter cut in small pieces
Ice water

In a small pot, bring to a boil the milk, extracts, sweetener, and nutmeg.

In a small container, mix eggs with cornstarch. When the milk mixture is starting to boil, and reduce heat. Slowly pour about ½ cup to egg mixture whisking fast to incorporate air. This is called tempering. Pour the egg mixture into the pot with the milk whisking fast and cook on medium-high heat until thick. Do not overcook.

Put the pot on ice water and add the butter little by little until all incorporated.

Slice the pears; pour the pastry cream in the pie shell and arrange the pear one close to another. Garnish the center with raspberries, blueberries, and mint leaves.

Refrigerate for at least 4 hours before serving.

Gingerbread Halloween Cupcakes with Chocolate-Peanutbutter Ganash

Gingerbread Halloween Cupcakes with Chocolate-Peanut Butter Ganash

½ cup butter or butter substitute (room temperature)
½ cup agave syrup
1 large egg
½ cup molasses
1 tbs Mexican vanilla extract
1 ½ cups all purpose flour
A pinch of salt
¼ tsp baking soda
1 ¼ tsp baking powder
½ tsp ground ginger
1 tsp ground cinnamon
½ cup milk (more if needed)

Chocolate-Peanut Butter Ganash

1/3 cup semi sweet chips
1/3 cup heavy cream
3 tbs peanut butter
¼ tsp Mexican vanilla extract

Put all the ingredients in a bowl and put it in the microwave for 30 seconds. Stir, and put it back for another 30 seconds. Whisk the ingredients until a luscious, creamy ganash is formed (about 10 seconds).

Preheat the oven at 350 F.

Cream butter with agave syrup. Add egg, molasses, and vanilla. Mix thoroughly until all ingredients combined. Add half of dry ingredients and half of milk. Do not over mix, and do it again with the second half of dry ingredients and milk.

Spray cupcake paper and spoon in the batter. Bake for about 20 -25 minutes, check for doneness by inserting a toothpick in the middle; if it comes out dry, the cupcakes are done.

Remove from the oven and let them cool at room temperature. Dip them in the ganash and top them off with Halloween decorations.

Gluten Passion Fruit and Raspberry Cake

Gluten Free Passion Fruit and Raspberry Cake

Pastry Cream (This can be done a day ahead)

2 cups milk
1/8 tsp Madagascar vanilla
¼ cup agave syrup
1 egg
2 egg yolks
3 tbs corn starch
3 tbs butter

Boil milk, vanilla, and agave syrup in a medium-size pot.
Mix eggs with corn starch. Temper eggs with milk.
Bring to boil until it thickens.
Put the pot in ice water to cool adding small pieces of butter at a time until all melted. Cover it with plastic wrap to avoid skin from forming. Chill.

Cake

2 cups white rice flour
½ cup corn starch
2 tsp baking powder
2 tsp xantham gum

3 eggs
¼ cup agave syrup
3 tsp melted butter
1 ½ cups almond milk
1 tsp passion fruit extract
1 tsp Madagascar 2-Fold vanilla extract

Garnish
1 container sugar-free whipped cream
2 containers fresh raspberries
Fresh flowers


Preheat the oven at 350 F.

Mix wet ingredients in a medium-size bowl. Mix dry ingredients and add to the wet ingredients until a smooth dough is formed.

Transfer the dough to pre-oiled cake pans and bake for about 35 minutes or until light brown. Remove from the oven and let it cook for about 7 minutes. Remove from the cake pan and put them in a cooling rack.
Level up the cake with a serrated knife.

Transfer the cake to a plate and apply the raspberry diplomat filling.

Cover the cake with sugar-free whipped cream and garnish with fresh raspberries and flowers.

Filling: Raspberry Diplomat Sauce

1 package fresh raspberries
2 tbs water
1 tbs agave syrup

1 cup heavy cream
1 cup pastry cream
1 package unflavored gelatin
Agave syrup as needed

Boil the raspberries with water and syrup until they form a paste. Strain them and set them aside.

Pour the gelatin in cold cream, then warm it up to dissolve it.

Mix the cream with the pastry cream and the raspberry puree and adjust sweetness.

Pour the mixture in a Ziplock bag or a pastry bag and chill.

Clafoutis Aux Myrtille (Blueberries Clafouti Custard)

Clafoutis aux Myrtilles (Blueberry Clafouti Custard)

As we went through a “cold front” ( 87 F) here in AZ last week, I decided to make this Blueberry Clafouti. Clafouti is a custard in which pieces of fruit are set, sometimes in a pastry shell, I’ve used pie dough in this recipe. Normally, this dessert is made with cherries or blueberries. It is served warm.

Pie Dough

10 oz pastry flour
6 oz cold shortening
1 tsp salt
1 tbs agave syrup
3 oz cold water
1 lb beans in a baking bag for blind baking

Preheat the oven at 350F.

Mix salt with the flour and agave into water.

Mix in the shortening in the flour. Add the water and mix gently only until incorporated. Chill for about 20 minutes. Sprinkle flour lightly on a surface and on the rolling pin. Roll the dough out and put it in a pre-oiled tart pan. Arrange to fit and pass the rolling pin on top of the pan to remove excess dough.

Put the beans on the pie dough and bake for about 30 minutes until light brown.

Remove from heat.

Add the blueberries to the bottom of the tart and carefully pour the pastry cream on top. Garnish with remaining blue berries and bake for about 25 more minutes or until golden brown.

Pastry Cream

16 oz milk
1/8 tsp Madgascar vanilla extract
1/3 cup agave syrup
1 egg
2 egg yolks
3 tbs corn starch
¼ tsp orange zest
3 tbs cold butter
Ice water

Mix the milk, vanilla, and agave syrup and bring to a boil.
In a bowl, mix the eggs, orange zest, and starch. Pour a little of the milk into the eggs and stir to prevent curdling. Add the egg mixture into the milk and stir until it thickens.
Transfer the pan to ice water and incorporate the butter a little at a time.

Enjoy!

Anzac Biscuits

Anzac Biscuits

Even though these are cookies, the name Anzac Biscuits is protected by the Australian government in respect for those soldiers fighting in WW1. Their mothers, wives, grandmas, etc. would make these biscuits to send to them.

Ingredients

1 cup flour
1 tsp baking soda or bicarbonate of soda (it’s the same)
A pinch of salt
1 cup oats
1 cup toasted coconut
1/3 cup agave* syrup
½ tsp Madagascar Pure Ground vanilla (or 1 tsp pure vanilla extract)
7 tbs butter

Preheat the oven at 350 F.

In a small pot, put agave and butter and cook on medium heat until butter is melted. If you use vanilla extract, you can add it in this step too.

In a medium bowl, mix flour, baking soda, oats, toasted coconut, salt, and ground vanilla.

Add the agave mixture to the dry ingredients and mix only until all of the ingredients are incorporated.

Spoon the dough with a tablespoon into baking sheets with wax paper, then spray the wax paper with non-stick oil. This is the easiest way I’ve found to remove them after baking.

Bake for 8 minutes, remove from the oven, and let them cool for about 5 minutes before you put them in cooling racks.

Enjoy!

* The original recipe calls for Golden Syrup; however, I’ve substituted it for agave for its high fructose content. This makes possible for people with dietary needs to enjoy them if they are not gluten intolerant.

GI Key Lime Pie

Normally Key Lime Pie is made with condensed milk but this version is specially made for people looking for low glycemic options. We included 20% of white whole wheat flour in the pie dough and turned added lemon juice to a pastry cream for the filling. Enjoy!

GI Key Lime Pie

Pie Dough

1 cup *pastry flour
4 tablespoons white whole wheat flour
12 tablespoons cold shortening
1 tsp salt
1 tsp coconut extract
6 tbs cold water
1 baking bag with beans for blind baking

Dissolve salt in water for even distribution. Add the coconut extract.
Place water and shortening in a mixing bowl and rub or cut shortening into flours.
Add the water mixture to the flours and mix gently only until incorporated to avoid developing gluten.
Put the dough in the refrigerator for a couple of hours.
Sprinkle a little flour in a flat surface and roll the dough out.
Transfer the dough to a pre-greased baking pie pan. Place the beans on top and bake for 30 minutes at 375 F.
Remove from the oven and let it cool.


Filling

2 cups milk (or half and half)
¼ agave syrup
1 egg
2 egg yolks
3 tbs corn starch
¼ cup lemon juice
3 tbs cold butter cut in small squares
Iced water

Boil milk with agave.
Mix eggs with cornstarch.
Temper the eggs with the milk.
Bring to a boil until it thickens and add the lemon juice. Stir quickly and remove from heat.
Put the pot in iced water and add the butter until all is melted and incorporated.

Topping
1 cup unsweetened coconut
1 pint heavy cream or sugar-free whipped cream
1 tsp Deluxe White vanilla
2 tbs agave syrup
Lime wedges

Cover pie with coconut.

Combine cream with vanilla and syrup and whip until hard peaks form.

Put the mixture in a Ziplock bag and decorate as desired with lemon wedges.

Patriotic Pizza

Patriotic Pizza

1 Pillsberry pizza crust
8 oz original cream cheese
4 oz whipped cream
2 tbs agave syrup (or sugar)
1 tsp orange extract
1 basket strawberries sliced
1 small container blueberries
Non stick oil spray

Preheat the oven at 425 F.

Spray a baking sheet with non stick oil.

Stretch pizza crust and use a fork to poke the dough. This will allow the dough to “breath” when baking. Bake for 18 minutes.

Cream the cheese in a mixer until smooth; add whipped cream, agave, and orange extract until all ingredients are incorporated. Scrape with a spatula to ensure there is no cream cheese attached to the mixer.

When the pizza is ready, remove from the oven and let it rest to room temperature before smearing the cream cheese mixture on. Use the berries to make the flag shape.

Enjoy!

Almond-Peach Gluten Free Cake

Almond-Peach Gluten Free Cake

Ingredients

3 peaches (canned peaches work just fine)
1 ¾ cups sugar (I used sugar free pancake syrup-butter flavor)
6 large eggs
½ tsp peach extract
1 lb + 2 tbs almond flour
1/8 tsp Madagascar Pure Ground Vanilla
Water
Ice

Preheat the oven at 350 F.

Cut a cross on bottom of peaches and cook them in boiling water until the peel starts to detach (about 5 minutes). If working with canned peaches, omit the steps related. Remove them from the heat and shock them in iced water. Peel them; slice some for garnish and chop the rest for the batter.

Mix eggs, sugar, and peach extract. In another bowl, mix almond flour with ground vanilla. Add the dry ingredients to the eggs and incorporate the chopped peaches.

Bake in a prepared cake pan for about 30 minutes or until done. Serve warm or cold.

Enjoy!

Call us at (888) 396 4552 to order your Peach Extract to make this recipe.

Fresh Summer Fruit Compote

The secret to this recipe is the infusion of the spices in the syrup... don't miss it!

Ingredients

1 package black berries
1 package raspberries
1 package blueberries (optional)
1 peach, peeled and sliced

Syrup
1/2 cup water
6 tbs brown sugar
1 Hawaiian vanilla bean
1/2 star anise
1 clove
1/2 cinnamon stick

Combine all of the ingredients for the syrup to a boil and reduce heat to simmer. Reduce until desired thickness. (For this recipe, I let it simmer for about 10 minutes). Let it cool and drizzle over fruit.

Enjoy!

Vanilla and Caramelized Pecans Pie

This is an awesome recipe not only because it is sweet and delicious but also easy and quick to make! Can't get any better people!

Ingredients

1 graham crust
8 scoops vanilla bean ice cream
3 tbs butter
1/2 cup brown sugar
2 cups pecans
chocolate sauce (store bought)
caramel sauce (store bought)

In a saucepan melt butter and add sugar. Add pecans and cook until sugar is not grainy anymore (about 5 minutes). Let it cool in a wax paper over a baking sheet.

Put the first 4 ice cream scoops in your crust and smear with a spatula. (I keep mine in warm water). Add a layer of caramelized pecans. Repeat with second layer and garnish with the chocolate and caramel sauces.

Enjoy!

E-Z Strawberry Pie

E-Z Strawberry Pie

I could show you how to build a pie from scratch but I’ve decided to go the easy way by using cookie dough as a pie crust! It adds more flavor and it saves time. Thanks to my sister-in law for having shared this recipe with me quite a few years ago!

Crust
1 package sugar cookie dough
1 oven bag
1 lb beans
Non Stick oil spray

Spray a pie dish with the oil and smear the cookie dough. Poke holes with a fork in the bottom of the crust to let air circulate and blind bake at 375 F. Blind bake means to put an oven bag with beans on top of the crust while baking to avoid forming bubbles. Bake for about 15 minutes or until the edge of the crust is golden brown.
Remove from the oven and let it cook at room temperature.

Filling
1 cup sugar
1 cup water
2 tbs cornstarch
1/3 cup strawberry puree or
1 small package strawberry jello (sugar-free)
1 case of sliced strawberries
Sugar-Free whipped cream
1 slice of pineapple

1. Cook in a sauce pan over high heat the water, and cornstarch. When it starts to thicken, add the jello and stir until dissolved. Turn heat off and add the strawberries. (If you use jello, exclude the sugar).
2. If you use strawberry puree, include it with the water, sugar, and cornstarch.

Pour it in the crust and keep it in the refrigerator to set. Once set, put the whipped cream in a Ziploc bag, cut a hole in the bottom and decorate at will.

Enjoy!

Pineapple-Coconut Parfait

Yes, I've been craving raspberries! The trick to having dessert is not to give up flavor but downsize portions.

Pineapple-Coconut Parfait

Don’t give up flavor, just downsize the portions and enjoy this delicious dessert!

Ingredients

1 pineapple cake mix
Substitute coconut milk for water
¼ tsp coconut extract
Use butter instead of oil
Fat free whipped cream
¼ tsp Madagascar vanilla extract
2 cases raspberries

Mix the ingredients according to the directions in the cake mix and bake in a large sheet pan so the layer will be thinner.

Let the cake cool and cut it in 1” pieces.

Mix whipped cream and vanilla extract.

In a small cup, arrange one or two pieces of cake. Add a tablespoon of cream, and a layer of raspberries. Repeat once and it is ready to serve. You’ll have so many portions that you can make a lot of neighbors happy!

Enjoy!

Rainbow Rice Crispy Treats

Rainbow Rice Crispy Treats

They are chewy, fun, colorful, and easy to make. This is a perfect treat to have fun with your kids in the kitchen.

Ingredients

1 tbs butter (per color)
½ cups small marshmallows
½ tsp each:
Strawberry extract
Mint Extract
Orange Extract
Food coloring:
Red
Green
Red + Yellow = Orange
2 cups Rice Crispies (per color)

Melt butter in a medium size pan. Add marshmallows, desired extract, and food coloring. Stir all ingredients until well incorporated and add the Rice Crispies. Coat them with the marshmallow mixture and spread in a sheet pan previously greased with butter. Pad with a spatula and shape as desired with your hand.

Repeat the same procedure for each color.

Enjoy!

Tapioca-Coconut Cake (Gluten Free)

Let's welcome Spring with this Brazilian refreshing dessert.


Tapioca and Coconut Cake (Gluten-Free)

Ingredients

1 ½ cups milk
½ tsp Madagascar vanilla extract
1 cup + 4 tbs unsweetened coconut milk
¼ cup + 2 tbs brown sugar (or agave syrup)
¼ tsp salt
½ cup fresh coconut grated
1 cup + 4 tbs par-cooked tapioca
6 tbs roasted sweetened shredded coconut

Add the milk, unsweetened coconut milk, sugar or agave syrup, vanilla, and salt to a small saucepan; heat over a medium flame, stirring until the mixture comes to a gentle simmer (the sugar should have dissolved by this point; if not, simmer gently until it does).

Add the grated coconut and tapioca to the simmering mixture, stirring well; remove from heat, and continue to stir until the mixture becomes thick. The tapioca should look almost transparent.

Spray a 9-inch cake pan. Pour the tapioca mixture into the pan, and allow it to cool at room temperature for about 2 hours before placing it in the refrigerator overnight.

When ready to serve, dip the pan in warm water for a few seconds; put a plate on top and flip it down. Garnish with sweetened, roasted coconut.