Jamaican Rums, Coco Lopez, Blanc Auinquina Aperitif, Lime, Strawberry Jam | Bartender Krystiana Rizo of Yellow Rose

Cacao Rum, Cold Brew Liqueur, Thai Tea Concentrate, Toasted Coconut | Bartender Channing Centeno of Bonnie's

Fried Okra, Cauliflower-Coconut Purée, Potlikker Vinaigrette, Pineapple, Shallots, Mint, Mizuna | Chef Nina Compton of Compère Lapin

Coconut Caramel, Cherries, and Puffed Rice Peanut Brittle | Pastry Chef Katie Fair of Butcher & Bee

White Rum, Aged Rum, Toasted Coconut, and Amaro Averna | Bartender Sophia Kim of Longoven

Coconut Cream, Lime Curd, and Cashew-Pink Peppercorn Brittle | Pastry Chef Caroline Schiff of Gage & Tollner

Coconut Milk, Lump Crab Meat, Makrut Lime, Betel Leaves, Steamed Jasmine Rice | Chef Suansilphong Ohm of Fish Cheeks

Salted Coconut Cream, Lemongrass, Ginger, Candied Ají Dulce Peppers | Pastry Chef Anne Specker of Métier and Kinship

Radishes, Burnt Coconut Crema, Honey, Pistachio Dirt, Lemon | Tom Cunanan of Bad Saint

Pineapple Rum, Plantation Rum, Coconut, Pandan Liqueur, Simple Syrup, Lime, Batavia Arrack | Bartender Annie Beebee-Tron of The Ladies’ Room at Fat Rice

Coconut Ash Pudding with Rose Cream, Coconut, Pink Rose Petals, Candied Peanuts, White Currants, Lime Zest | Pastry Chef Maya Erickson of Langbaan

Milk-Washed Scotch, Lime, Pineapple, Coconut Liqueur, Tiki Bitters | Bartender Chris Amirault of Otium

Japanese Whisky, Coconut-Sesame-Honey Syrup, Ginger, Lime Leaf | Bartender A-K Hada of PDT