Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This nut butter is made using toasted dessicated coconut and roasted hazelnuts. The addition of coconut makes it a super spreadable, creamy butter even right out of the refrigerator.
Rich coconut milk and tangy lime meld in a sweet tropical spread from Stéphane Mazières, former chef at Hôtel Le Toiny in St. Barths. Spread it generously on a chewy, crusty baguette.
A new take on bittering - smashing with rum and whiskey.
You can make your own coconut extract to give a true coconut flavor to baked goods. All you need is a fresh coconut and some vodka!
The tropical flavor of coconuts take you to a warm place... even in the winter.
Cool it down with some cilantro and coconut.
This no-cook blackberry chutney is spicy from jalapenos, sweet from berries, tart from apple cider vinegar, and easy by virtue of the fact that it's no cook. It tastes good right away and even better after sitting overnight.
Hello, my name is Christine. And I have a problem. I will smoke anything.
Chickpeas. Coconut. Clams....
Delicius Brazilian compote made with pumpkin, coconut, cinnamon and cloves.
Lightly sweet, soft, & chewy (without sticking in your teeth), Coconut Gumdrops are a nice little snack. Making these gumdrops is kind of like making a coconut jelly.
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