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1/2 cup light brown sugar.

Top each with 1/4 cup nata de coco; drizzle each with 2 tablespoons cocopandan syrup.(Reserve remaining cocopandan syrup for another use.)

Pour 3 tablespoons canned coconut milk over each.Top each with 3/4 cup shaved ice; drizzle each with 2 tablespoons sweetened condensed milk.Top each dessert with 1 1/2 tablespoons drained tapioca pearls.

Serve immediately.. Photo by Greg DuPree / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas.Cocopandan syrup can be stored in an airtight container in refrigerator up to 5 days..

A. shaved ice machine.

makes easy work of the crushed ice."It has such a great pillowy consistency, but it's very stable.

I can manipulate it in endless ways, folding in curd, tahini, jam-the possibilities are endless.".At the beginning of her process, Piligian whisks egg whites and sugar in a double boiler until the mixture feels smooth between her fingers.

"To me, it's easier to bake by feel," she says.After the beaten meringue is glossy and it's time to start adding the butter bit by bit, she again depends on her sense of touch.