At the recently opened Brix@1601 in Hermosa Beach, executive pastry chef Renee Ward has re-imagined the layered sundae as the coconut coupe. Kalamansi lime gelée is layered with raspberry marmalade, fresh raspberries, a coconut sablé, a scoop of coconut lime sorbet and, for a final, flamboyant touch, a teardrop-shaped coconut meringue.
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