f O
O
d
A M E R IC A N C L A S S IC S
SCOTT PEACOCK’S
B il l o w y , c r e a m y ,
v a n i l l a - f l a v o r e d
f r o s t i n g a n d
s h o w e r s o f
f e a t h e r y f r e s h
c o c o n u t m a k e t h i s
d e s s e r t a d a z z l e r .
It’s e a s y t o p r e p a r e
o n c e y o u l e a r n t h e
t r i c k t o o p e n i n g
f r e s h c o c o n u t s .
“ M y f i r s t k i t c h e n j o b
w a s c r a c k i n g
c o c o n u t s w h e n I
w a s 4 ,” s a y s S c o t t .
“ I’v e s i m p l i f i e d t h e
m e t h o d s i n c e
t h e n , a n d I
c a n
t e a c h it t o a n y o n e . ”
Recipe begins on page
204.
by
RICHARD SWEARINGER
produced by
NANCY WALL HOPKINS and SCOTT PEACOCK
photos
ANDY LYONS
recipe
SCOTT PEACOCK
food styling
JILL LUST
2 0 2
A P R IL
2010
B E T T E R H O M E S A N D G A R D E N S
