Chef Kesi Coconut-Crust moves like music — her apron sways, her whisk taps, her kitchen sounds like a steel pan warming up before a parade. Born where the breeze smelled of nutmeg and sea spray, she learned early that dessert is rhythm. Kesi shapes coconut into tiny clouds, bakes cassava like it’s gold, and brushes her pastries with rum like she’s painting sunlight. To her, sweets are celebration — meant to be shared after long laughter, late dancing, or quiet mornings when a soft bun is all the comfort you need.