Spicy Moustache

21 July 2026

🥥🥥🥥🥥🥥🥥🥥🥥🥥 Fire-Roasted Coconut Rice Ingredients * 1 fresh mature coconut * 250–300 ml coconut water (from the coconut) * 80 g white jasmine rice (about ½ cup) Method Pierce the softest of the three “eyes” on the coconut and drain the coconut water. 1. Pour the coconut water back into the coconut and add the rice. 2. Place the coconut directly over hot embers or an open fire and cook for 15–20 minutes, turning occasionally. 3. Leave to cool for 10 minutes before opening. 4. Serve as is, or top with cinnamon and honey for a sweet version, or herbs, chilli and lime for a savoury one. Storage * Best enjoyed fresh. * Refrigerate leftovers for up to 2 days. * Not suitable for freezing. Homemade Coconut Oil Ingredients * Flesh from 1 fresh coconut (about 300–350 g) * 500 ml water Method 1. Scoop out the coconut flesh, rinse it and blend with the water until smooth. 2. Strain through a fine cloth or nut milk bag. 3. Refrigerate overnight until the thick coconut cream separates from the liquid. 4. Scoop off the cream and gently simmer over low heat until the solids turn golden brown and clear oil separates. 5. Strain through a clean cloth into a sterilised glass jar and let cool. Storage * Store in a clean airtight jar. * Keeps for 6–12 months in a cool, dark place. * Always use a clean, dry spoon. Homemade Bounty Bars Ingredients * Leftover coconut pulp (about 200 g) * 120 g coconut condensed milk or 120 g thick coconut cream or 150 g coconut yoghurt * 1–2 tbsp agave syrup (optional) * 200 g dark chocolate Method 1. Toast the coconut pulp in a dry pan until lightly golden. 2. Mix with the coconut condensed milk (or coconut cream/yoghurt) and agave until it holds together. 3. Press into a lined tray about 2 cm thick and freeze for 1 hour. 4. Cut into bars. 5. Melt the dark chocolate and coat each bar. Refrigerate until set. Storage * Refrigerate in an airtight container for up to 1 week. Freeze for up to 3 months.