These are the desserts that come out when the day deserves them. Not a Tuesday. Saturday before the cousins arrive. Sunday after church when the grandkids are visiting. A birthday. A baby. A wedding. The koko pot only goes on when something is worth marking. This book holds six of those desserts. The slow ones that ask for an hour of your time and pay you back in spoonfuls. Tapioca pearls swelling in suafa'i. Cassava darkening into fa'ausi over an hour of patient stirring. Paifala folded shut and baked until the pineapple steams through the pastry. Puligi steamed slow in a covered pot. And two desserts built on pure Samoan cacao paste. Koko Alaisa and Kopai Koko. The koko that gives this brand its name. For the cook who learned by watching their grandmother stir koko on the stove. For the diaspora kitchen making suafa'i in Auckland or Salt Lake City with whatever the local supermarket has. For the person who has never tasted any of this and wants to understand what Samoan sweetness feels like on the tongue. These are not weeknight desserts. These are the desserts of the days you remember. Fa’afetai lava, and enjoy!