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

Tad Seaborn/The Globe and Mail<242>

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.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More

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