Sticky, sweet, yeasty, and delicious. There’s really not much more to say about these cinnamon rolls. I did have some problem removing them from the pan once they cooled; the brown sugar hardened cement-like after about 10-20 minutes out on the counter. However, this minor issue could easily be resolved with a more generous application of butter to the bottom of the pan.

My one major complaint about this recipe is more a matter of personal health than grounds for eviction from the culinary circle. Yes, I can appreciate the empty calories of all purpose flour in baked goods. Yes, all purpose flour does produce a tender texture and light-airiness not usually seen in whole grains. But will I eat baked goods without whole grains? Generally, no.

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Emeril Lagasse’s Best Ever Coconut Cream Pie made with Alton Brown’s homemade coconut milk and a Whole Foods Whole Wheat Crust. Absolutely scrumptious. A few remarks about the procedure:

1. The shredded meat of two coconuts was sufficient for my purposes (see No. 3).
2. Eight ounces of fresh coconut meat, one cup of whole milk, and one cup of coconut "juice"—the water inside the coconut—made just slightly less than 1.5 cups of coconut milk. (Yes, I know, it's not exactly Alton Brown's recipe—but hey, Alton Brown's recipe isn't exactly traditional either.) Next time use 9 oz of shredded coconut and 2.25 cups milk-water.
3. Cheesecloth works great when it's time to squeeze out the milk. Also, I didn't toss the leftover coconut from the milk process, but included it in the pie (one cup). I'm not sure if using fresh coconut would make much difference, but if I get a third coconut next time, I should toss the used coconut and use fresh flakes.
4. A video on YouTube suggests exposing the coconut to an open flame keeps the brown skin attached to the shell.

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