Recipe
Lime & Coconut
Tropical but restrained.
Why this is addictive
The lime zest cuts through the sweetness and fat — without it this would be cloying. With it, you can't stop.
Ingredients
For ~6 oz / 170g — scale up proportionally for larger batches.
- ¾ cup macadamia nuts roasted, lightly salted
- ½ cup toasted coconut flakes large flakes, not desiccated — toast in a dry pan until golden
- ¼ cup good white chocolate rough chop a bar — avoid chips, they have stabilizers that affect texture
- 1 lime zested (use all of it)
- ¼ tsp flaky salt
Method
- 01
Toast coconut flakes in a dry skillet over medium heat, stirring constantly, until golden. About 3–4 min. Remove immediately and cool.
Note Coconut can go from golden to burnt in seconds. Stay at the stove.
- 02
Zest the entire lime directly onto the macadamia nuts. Toss to coat.
- 03
Rough chop white chocolate into irregular pieces.
- 04
Combine all ingredients. Add flaky salt last.
- 05
Let sit 20 min before tasting — the lime zest oils need time to distribute.
What to watch for
Common failure points and how to read the batch.
- Use fresh lime zest — bottled lime juice won't work here. The oils in fresh zest are the flavor.
- White chocolate quality makes a big difference. A good Valrhona Opalys or Callebaut will be less sweet and more interesting than standard baking chips.
- If it tastes too sweet, add more lime zest or a tiny pinch of fleur de sel.
Development log
Add an entry each time you test a batch. Date → what you changed → how it landed.
No batches tested yet. Add entries to src/data/blends.ts in the log array for this blend.