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For a long time, I was totally ambivalent about coconut. I could take or leave it. Most times, I left it in favor of things like chocolate and cheesecake. Over the last few years, however, I’ve begun to really appreciate the flavor of coconut.
The transformation started with coconut cream pie a couple of years ago, then picked up some steam with the coconut cake that I made last year, and I became a full-fledged coconut worshipper when I made the toasted coconut dark chocolate chunk ice cream last summer. While I’m a total chocolate devotee, I would have eaten that ice cream even if it didn’t have chocolate, which is a serious statement coming from this girl.
