The Bon Appetit, Amélie with creme brulée went so well last year, that we're turning it into a series. This time we found inspiration in an Indonesian dessert, the sticky and sweet coconut pandan cake. The palm leaves give this cake a green color, which comes back in the foam head of this Imperial Pastry Porter. The pandan paste explodes into your nose, you can smell the warm, nutty vanilla-like aroma's of the pandan leaves through the whole room. In combination with the coconut notes you really deluse yourself chilling in Bali.