We decided to make a spin on our famous Poli'ahu and create what we call an Alohi. We take our flaky pastry and fill it with Hawaiian Chantilly then top it with a dusting of powdered sugar. In Hawai'i, Chantilly is king. It isn't the same as French chantilly---it's almost the opposite. Instead of a whipped cream it is more of a buttery cold filling or frosting lending more to a german chocolate cake type of consistency with no nuts or coconut---it stands alone. We named it Alohi after a bestie of the owner (whose middle name is Alohilani) because she basically could be intravenously fed Chantilly while we were growing up.
