Rich coconut milk and tangy lime meld in a sweet tropical spread from Stéphane Mazières, former chef at Hôtel Le Toiny in St. Barths. We like it spread generously on a chewy, crusty baguette. This recipe first appeared in our March 2014 issue.
- 1 3⁄4 cups powdered sugar
- 2 (13.5-oz.) cans unsweetened coconut milk
- 1⁄4 tsp. powdered pectin
- Zest of 1 lime
- 1⁄2 cup unsweetened grated coconut (optional)
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