Glen Simkins was a classically trained chef working the full-service, fine-dining restaurant scene in Boston before being lured to paradise, specifically the Hawaiian island of Maui. Ever a culinary creative, Simkins became transfixed by the humble—and omnipresent—coconut. His kitchen experiments eventually yielded a coconut milk–based ice cream. Later, at the suggestion of a friend, Simkins tried making the cool treat without eggs and it turned out even better.