Hearts of Palm in Coconut Stew

Inspired by a traditional Venezuelan stew braised in coconut cream, this plant-based dish will take you to the place I call home.

Mango-Coconut Sorbet

We can create fresh, fun treats using frozen and shelf-stable foods. This sorbet is refined sugar- and gluten-free!

Peruvian-Style Plant-Based Ceviche

Hearts of Palm bring a great “meaty” texture to this dish. My interpretation of the “tiger’s milk” is creamy, tangy, and oh-so-delicious.

Corn-Coconut Soup

Using humble ingredients such as corn, we can create a beautiful and delicious dish. Even if the corn is canned!
Latin-America is only a spoonful away!