In honor of this year’s far-out Philadelphia Flower Show, Pastry Chef Thomas Heck of Davios’ Philadelphia presents: The “Maui,” a genre-blending coconut panna cotta that infuses tropical flavors into the creamy, classic Italian dessert.

You can fork over $10 through March to sample this twisted original as it was conceived, or take a stab at recreating it on your own:

RECIPE

Maui: Coconut Panna Cotta with Caramelized Pineapple in a Passion Fruit Broth

6 2/3 cups coconut milk

1 1/2 cup sugar

2 vanilla beans split & scraped

2 Zest of Lime

7 Sheets of Gelatin

2 Cups heavy cream

Heat coconut milk, sugar, vanilla beans and zest to a boil. Remove from heat and add your bloomed gelatin. Then add heavy cream. Let set to cool, pour into ramekin pan treated with spray release

Refrigerate overnight

Caramelized Pineapple

1 Dried Pineapple

1 Cup Sugar

1 Vanilla Bean

In a sauce pan heat sugar until it dissolves and becomes amber in color. Add diced Pineapple and sauté until the Pineapple releases its juices and becomes almost transparent when finished place into a bowl and set aside to cool.

Passion Fruit Broth

1/2 Cups Lime juice

1/2 Cup Orange Juice

1 1/2 Cup Passion Fruit Juice

1 Cup Simple Syrup

Garnish with Toasted Coconut!