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6 Enticing Desserts in Miami

BY The Editors | June 26, 2017 | Feature Features

The 50 finest things happening in Miami's culinary scene right now.
Pubbelly Sushi's Coco Loco makes the most out of its star ingredient: coconut.

COCO LOCO, PUBBELLY SUSHI Pastry chef Maria Orantes’ take on a coconut cream pie, this treat is a mix of brown butter graham cracker crumble, spiced white chocolate blondie, compressed pineapple, coconut ice cream and coconut mousse. 1424 20th St., Miami Beach, 305.531.9282

MAPLE BACON CREME BRULEE, ARIETE The key word for pastry chef Dallas Wynne at Ariete is “familiar.” That’s why her maple bacon creme brulee is consistently ordered. That and the way Goshen Farms maple syrup, Florida blueberry jam, candied bacon and red vein sorrel come together. 3540 Main Highway, Coconut Grove, 305.640.5862

GUANAJA CHOCOLATE CREMOSO, SEASPICE This creation of sea-salt caramel, cocoa nib crumble, seaweed snow, chocolate pearls and toasted rice mousse is so involved, it requires things like immersion circulators and infused oils to pull off. All that effort from chef Jill Montinola equals sweet success. 422 NW N. River Drive, Miami, 305.440.4200

KEY LIME PIE, BAKEHOUSE BRASSERIE In a town where Key lime pie is everywhere, chef Tatiana Vernot's version stands out because of its on-point tartness and abundance of meringue. 801 First St., Miami Beach, 305.434.8249

THE FAIR, THE DUTCH Chef Josh Gripper’s latest pays tribute to carnival favorites with a mix of churros, donuts, funnel cake and elephant ears. W South Beach, 2201 Collins Ave., Miami Beach, 305.938.3111

BLOOD ORANGE DONUT, THE SALTY DONUT How good could a donut be? Enough to have lines out the door and some heated altercations between patrons in line. This favorite is made with 24-hour brioche and topped with blood orange zest as well as a candied blood orange peel. 50 NW 23rd St., Miami, 305.925.8126

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