Coconut Green Goddess Dressing, Chile Crunch, Chile Oil Breadcrumbs, Cured Egg Yolk | Chef Nico de Leon of Lasita

Black Sesame Canelé with Black Sesame Praline, Whipped Coconut, Red Shiso | Pastry Chef Amanda Rafalski of Friday, Saturday, Sunday

Tepache Sorbet, Coconut Espuma, Raspberry Gel, Mint Oil | Pastry Chef Casandra Perez-Martinez of Comedor

Bimini Gin, Campari, Aperol, Sweet Vermouth, Coconut Oil, Pineapple | Bartender Arvid Brown of Room for Improvement

Sable, Passion Fruit-Mango Confit, Passion Fruit Curd, Whipped Ganache, Coconut Dacquoise, Chocolate Glaze, Coconut Tuile | Pastry Chef Kyurim Lee of JinJu Patisserie

White TCHO Chocolate and Pink Peppercorn Glaze, Rhubarb-Orange Compote, Coconut Sorbet, Oat Streusel | Pastry Chef Claudia Martinez of Miller Union

Deep-Fried Rice Ball, Mung Bean, Shredded Coconut, Sesame Seeds | Pastry Chef Lauren Tran of Bánh by Lauren

Aquavit, White Peach and Black Rice Syrup, Coconut Milk, The Plum I Suppose, Egg | Bartender Cameron Winkelman of Manhatta

Coconut Oil-Infused Scotch Whisky, Coconut Water Syrup, Macadamia Nut Liqueur, Coconut Liqueur, Orange Bitters | Bartender Garret Richard of Sunken Harbor Club

Rum, Coconut Cake-Washed Sherry, Lime, Coconut Demerara | Bartender Isabel Tullock of The HiHi Room

Gin, Lemongrass Shochu, Lemon, Pineapple, Spiced Coconut Honey, Makrut Liqueur, Haberno Tincture | Bartender Ally Marrone of Grand Army

Jamaican Rums, Coco Lopez, Blanc Auinquina Aperitif, Lime, Strawberry Jam | Bartender Krystiana Rizo of Yellow Rose

Cacao Rum, Cold Brew Liqueur, Thai Tea Concentrate, Toasted Coconut | Bartender Channing Centeno of Bonnie's

Fried Okra, Cauliflower-Coconut Purée, Potlikker Vinaigrette, Pineapple, Shallots, Mint, Mizuna | Chef Nina Compton of Compère Lapin

Coconut Caramel, Cherries, and Puffed Rice Peanut Brittle | Pastry Chef Katie Fair of Butcher & Bee

White Rum, Aged Rum, Toasted Coconut, and Amaro Averna | Bartender Sophia Kim of Longoven

Coconut Cream, Lime Curd, and Cashew-Pink Peppercorn Brittle | Pastry Chef Caroline Schiff of Gage & Tollner

Coconut Milk, Lump Crab Meat, Makrut Lime, Betel Leaves, Steamed Jasmine Rice | Chef Suansilphong Ohm of Fish Cheeks