1In a bowl, combine the first five ingredients. Stir in egg whites and extract. Line a pizza pan with foil and grease well. Spread coconut mixture into a 9-in. circle on foil. Bake at 325 F. for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight.
1Place the crust on a serving plate; spread with whipped cream. Combine peaces and sugar; spoon over cream. Cut into wedges. Serve immediately. Yield: 6-8 servings.
2Other recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
Oakland is home to some amazing frozen desserts. We visit the new Scream Sorbet shop, where Nathan Kurz shows us the secret of the company's insanely creamy dairy-free desserts, and Nieves Cinco de Mayo, a shop introduced to us by John Birdsall from SFoodie, where Luis Abundis makes traditional Mexican-style hand-cranked ice cream.
Nieves Cinco de Mayo 3340 E. 12th Street, Oakland 510-533-6296
Mindy Segal's Go-To Dessert
This episode of My Go-To Dish features Mindy Segal, owner of Mindy's HotChocolate Restaurant and Dessert Bar in Chicago. Segal has some serious flair when it comes to nontraditional desserts; here, her farmers' market haul goes toward a rhubarb-strawberry consommé. To make her go-to dish your own, see the recipe.
How to Make a Peach Vinegar Shrub
Have some overripe fruit lying around? CHOW.com's Suzy Brannon has the answer: a vinegar shrub. To make your own old-timey treat, see our Peach Shrub recipe.