To make the Coconut Latkes, start by shredding your potatoes with a grater.

Ring out all the moisture with a strainer and paper towel until all the moisture is gone and then add in the coconut, eggs, flour, sugar and salt and combine.

Meanwhile, heat up canola oil in a large sauté pan. Scoop two-tablespoon dollops of the potato mixture and flatten lightly and fry until golden brown, about 3-5 minutes. Then flip and fry the other side. Drain on a rack over paper towels.

To make Cranberry Applesauce, in a large saucepan, combine apples, cranberries, sugar, spices, orange juice and zest, water, and brandy if desired.

Bring to a boil and then lower to a simmer. Cover, and cook for 15 minutes until apples are tender and some of the cranberries have burst. Stir every so often, adding water if it gets too thick.

Remove from heat and let cool. Blend with an immersion blender or smash with a fork.

To make Cardamom Mascarpone, combine cardamom and mascarpone in a bowl until blended.

Garnish latkes with applesauce and mascarpone!