Coconut crème brûlée

Special to The Globe and Mail

Published March 24, 2013

This article was published more than 11 years ago. Some information may no longer be current.

<137,,>Photos by Tad Seaborn for The Globe and Mail<137><137,,><252><137>Tad Seaborn/The Globe and Mail

If you're sitting at home resentful that everyone you know took off for sand and surf over spring break, sugarcoat your bitterness with coconut crème brûlée. Its familiar silky texture, spiked with soft notes of coconut will take you (in spirit) to that breezy, cloudless day on the beach. But sweeter.