You heard us. Rose-infused. We all did a double-take after the first bite of Meredith Baird’s instantly addicting coconut cream dessert at our Easter cooking class with Jenni Kayne this week (get the springtime-y recipes and style rundown here.)

Having authored an entire book full of coconut recipes we knew Meredith had the whole tropical nut game locked down, but this dessert took things to a whole other level. This may just be the perfect spring dessert – it’s light, nourishing, floral, and surprisingly easy to make… once you crack those coconuts. Meredith’s tip? Have the grocer crack the coconuts for you and put aside the water and meat, just as you would at the butcher counter!