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RECIPE: Crunchy Coconut-California Walnut Butter


  • 450g California walnuts
  • Salt to taste
  • 1/2 cup shredded unsweetened coconut


  1. Toast the coconut in a dry pan at low heat until golden brown. Let cool. 
  2. Grind the walnuts and salt n a blender or food processor for 3-4 minutes until the mixturebecomes a creamy paste.
  3. Add the toasted coconut and blend well.

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