calamansi infused ciroc peach, kawatsuru cloudy fruity sake, sweet peach tea, pandan, vanilla, lemon

peaches & cream

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Chocolate Mousse, Coconut-Lime Marshmallow, Blueberry Jam

In a microwave-safe bowl, add the chopped dark chocolate and melt in the microwave in 30-second intervals until smooth. Set aside to cool slightly.

Melt the Chocolate

In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip.

Whip the Cream

In another bowl, whisk together the eggs and sugar until pale. Add the melted chocolate and vanilla extract, mixing until smooth.

Prepare the Egg Mixture

Gently fold the whipped cream into the chocolate mixture until no streaks remain. Chill in the refrigerator for at least 1 hour.

Combine Ingredients

In a small bowl, combine the gelatin with 50ml of cold water and let it sit for about 5 minutes to bloom.

Bloom the Gelatin

In a saucepan, combine the granulated sugar, corn syrup, and remaining water. Bring to a boil over medium heat, stirring until the sugar dissolves.

Make Sugar Syrup

Once the syrup reaches 115°C (240°F) on a candy thermometer, remove from heat and add the bloomed gelatin. Stir until dissolved.

Combine Gelatin and Syrup

In a mixing bowl, combine the coconut milk, lime juice, and the syrup mixture. Beat with an electric mixer until fluffy and light, about 10 minutes.

Add Coconut Milk and Lime Juice

Fold in the coconut flakes gently. Transfer the mixture to a greased pan and let it set at room temperature for at least 4 hours.

Add Coconut Flakes

In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the blueberries break down and the mixture thickens, about 15-20 minutes.

Cook the Blueberries

Remove from heat and let the jam cool. It will thicken further as it cools.

Cool the Jam

Spread a layer of chocolate mousse on a graham cracker, followed by a layer of coconut-lime marshmallow. Top with another graham cracker and spread a layer of blueberry jam on top. Repeat for the remaining crackers.

Assemble the Sandwiches

Place the assembled sandwiches in the freezer for at least 1 hour before serving to allow them to set.

Chill and Serve

Dark chocolate (chopped)

Heavy cream

Eggs (large)

Sugar

Vanilla extract

Granulated sugar

Corn syrup

Water

Gelatin

Coconut milk

Lime juice

Coconut flakes (unsweetened)

Blueberries (fresh or frozen)

Lemon juice

Graham crackers