When a garnish component risks overwhelming the main element of a dish, reconceiving it as a bound crumb puts the cook back in control. Marcus Wareing noted that Dhananjai's generous coconut topping 'dries the palate out,' competing with the rice pudding for attention. The solution was to toast the coconut with sesame seeds, bind them with brown sugar and melted butter, and apply the crumb sparingly — delivering the same coconut presence and textural contrast in a fraction of the volume. The technique works because toasting intensifies coconut's flavor dramatically, meaning far less is needed to make an impact, while the butter and sugar create a cohesive crumb that stays where it is placed rather than scattering and dominating every bite. The crumb must be spread to cool completely before serving; placing warm crumb on warm pudding creates steam that softens it within minutes. This principle of converting a loose garnish into a controlled crumb applies broadly — consider praline crumb instead of scattered nuts, or breadcrumb crunch instead of loose croutons on soup.