I've been using a lot of pineapples and shredded coconut in my bread baking recipes lately. One of my recipes was for pineapple coconut upside down cake. Delicious! Here's a recipe for pineapple coconut potpourri.
4 oz chopped dried pineapple
8 oz dried chrysanthemum flowers
2 oz shredded coconut
1 oz powdered orris root
Mix ingredients in non-metal bowl. Display in decorative bowl.
For more recipe ideas, check out Scented Potpourri & Floral Gifts: Gifts from Nature Series.