To start the year off right, our first limited release is a favorite from Amanda's childhood: coconut + pandan.

Amanda's Vietnamese, and this flavor is really popular in a Vietnamese dessert she grew up eating in San Jose called chè. It's a sweet treat that can take many forms: a pudding, a drink, or even a sweet (cold or warm) soup. It's commonly mixed with coconut milk and topped with things like jackfruit, mochi, pandan jellies, and sweet beans.

The filling came to Amanda while she was eating silk tofu and realized what a great base for a custard it might be – smooth, light, and neutral enough to not fight other flavors. She chose soon tofu, which is extra silky and has none of the "beaniness" of other tofus, and very simply combined it with pandan, butter, sugar, and salt.

The coconut buttercream was developed last year by our head chef and GM, Madrid. It's a mixture of coconut cream, coconut milk powder, and a dash of salt into our base buttercream.

Of course, we had to test the result on Amanda's Vietnamese family. We brought it to a birthday party and it vanished completely with aunties and uncles alike going for seconds and talking it up.

This flavor is available for pickup through Sunday, Feb 1 with 2 days' notice.

// Check out our flavor guide and size guide.