We partnered with Pacific Sales—that place where every slick kitchen brand you’ve ever coveted lives—to discover the ins-and-outs of how chefs entertain at home. their rituals; and their styling tips. Above all: recipes for the dishes they use to impress their favorite guests. 

Want to know how to make the show-stopping mousse from our video with Pono Burger’s powerhouse, chef Makani Carzino? Of course you do. This easygoing dessert is a balanced, bright end to any epic evening—here’s how she does it.

 

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes (+ 4 hours chilling time)

Serves: 4


Ingredients:

Coconut Almond Crumble

1 cup graham cracker crumbs

1 cup sliced almonds

4 oz unsweetened flaked coconut

1/4 cup granulated sugar

1 tsp salt

1/2 cup melted butter

 

Passion Fruit Mousse

8 passion fruits

1 can (14 oz) organic sweetened condensed milk

2 cups organic heavy whipping cream

 

Directions:

1. Coconut Almond Crumble: Preheat oven to 350°F. In a bowl, mix together graham cracker crumbs, almonds, coconut, sugar, and salt; drizzle melted butter over top, stirring until combined. Press into baking pan; toast in oven for 7 to 9 minutes or until firm. Crumble mixture into the bowl; let cool.

2. Passion Fruit Mousse: Cut passion fruits in half; using a spoon, scrape pulp into a bowl, using a little water to help rinse the juice out from the skin. Soften pulp with hands; strain in sieve or cheesecloth set over large bowl, pressing down with a ladle to extract as much juice as possible. Discard seeds. Stir condensed milk into juice.

3. In a stand mixer using the whisk attachment, beat cream until stiff peaks form. Fold one-third of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Spoon into 4 parfait glasses and refrigerate for 4 hours.

4. Just before serving, sprinkle each serving with 1 tbsp Coconut Almond Crumble. (Reserve remaining Coconut Almond Crumble in a sealed container for another use.)