Sunday, August 7, 2011

Pineapple Coconut Potpourri Recipe

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.

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