Cook Something That Hits

Ingredients

• 2 bone-in pork chops (1–1¼ inch thick)
• 1 tbsp olive oil
• 1 tsp Low Tide Smoke Dust
• 1 tbsp butter
• (Optional finish) squeeze of lemon or splash of apple cider vinegar

Directions

1. Bring pork to temp
Remove from fridge 20 minutes before cooking. Pat dry.

2. Season
Drizzle with olive oil and season evenly with Low Tide Smoke Dust.

3. Sear
Heat skillet over medium-high. Sear 4–5 minutes per side until deeply golden.

4. Butter baste
Lower heat, add butter, and spoon over chops for 30–60 seconds.

5. Rest
Let rest 5 minutes. Finish with citrus or vinegar if desired.

Serve It With

• Low Tide Street Corn
• Smokehouse Smash
• Simple green beans
• Or just a cold beer and silence 😌

Ingredients

• 4 ears fresh corn, husked
• 3 tbsp butter, melted
• ¾–1 tsp Low Tide Smoke Dust
• (Optional but clutch) squeeze of lime or lemon
• (Optional garnish) chopped parsley or cilantro

Directions

1. Cook the corn
Grill: Medium-high heat, 8–10 minutes, turning occasionally
Boil: Salted water, 6–8 minutes
Air fryer: 400°F for 10–12 minutes
Corn should be hot and tender.

2. Make the butter
Mix melted butter with Low Tide Smoke Dust until fully blended.

3. Brush & finish
Brush generously over hot corn.
Optional: citrus squeeze + herbs for a fresh finish.

Pairs Perfectly With

• Tidebreaker Pork Chops
• Grilled chicken or fish
• Burgers
• Or straight off the platter with zero shame

Cuisinator Pro Tip

Want to take this to the next level? Finish with a light sprinkle of Coconut Lime Salt. The citrus cuts through the butter and adds a subtle tropical finish that makes this corn seriously addictive.

Ingredients

• 2 lb baby potatoes (Yukon gold or red)
• 4 tbsp butter, melted
• ½ cup sour cream
• ¼ cup milk or heavy cream
• 1¼ tsp Low Tide Smoke Dust
• Black pepper, to taste
• (Optional) chives or green onions

Directions

1. Cook the potatoes
Boil in salted water 15–18 minutes until fork-tender. Drain well.

2. Smash
Smash until chunky-creamy. Don’t overwork it.

3. Build the flavor
Add butter, sour cream, milk/cream, Low Tide Smoke Dust, and black pepper. Stir until smooth.

4. Taste & adjust
Add more cream if needed or a small pinch more seasoning for deeper smoke.

5. Serve
Top with chives or green onions and serve hot.

Ingredients

• 1½ lb sirloin, ribeye, or NY strip
• 1 tbsp olive oil
• 1½ tsp Everglades Heat
• (Optional finish) 1 tbsp butter, melted
• (Optional) fresh chopped parsley or green onions

Directions

Ingredients

• ½ lb chicken tenders or thighs, trimmed
• 2 tsp olive oil
• 1½ tsp Everglades Heat (divided)
• 1 tsp lime juice
• ½ tsp honey (optional but recommended)
• Tiny pinch salt (only if needed)

Directions

1. Marinate
Combine chicken, olive oil, lime juice, honey, and ¾ tsp Everglades Heat. Toss well and let sit 30 minutes to 2 hours.

2. Grill
Preheat grill to medium-high (~400°F). Grill chicken 4–5 minutes per side until cooked through (165°F internal). Get a little char if possible.

3. Rest & slice
Let rest 3–5 minutes, then slice into bite-sized pieces or medallions.

4. Finish like a pro
Lightly dust with remaining Everglades Heat just before serving.

Want to really set it off? Serve with a light drizzle of honey lime aioli or a quick citrus crema. That sweet + heat combo hits hard and keeps people coming back for “just one more.”

Ingredients

• 12 oz pasta (fettuccine or linguine)
• 1 lb large shrimp, peeled & deveined
• 2 tbsp olive oil
• 2 tsp Everglades Heat (divided)
• ½ tsp black pepper
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• Zest of ½ lemon
• Juice of ½ lemon
• (Optional) chopped parsley
• (Optional) extra Parmesan

Directions

1. Cook the pasta
Cook pasta in salted water according to package directions. Reserve ½ cup pasta water, then drain.

2. Season & sear shrimp
Toss shrimp with 1 tsp Everglades Heat and black pepper. Sear in olive oil over medium-high heat, 1–2 minutes per side until pink and lightly charred. Remove and set aside.

3. Build the sauce
In the same pan, melt butter. Add garlic and sauté 30 seconds. Pour in chicken broth and simmer 2 minutes.

4. Add cream & spice
Add heavy cream and remaining 1 tsp Everglades Heat. Simmer 3–5 minutes until slightly thickened.

5. Finish the sauce
Stir in Parmesan, lemon zest, and lemon juice. Adjust consistency with reserved pasta water if needed.

6. Combine
Add pasta and toss to coat. Return shrimp to the pan and toss until glossy and fully combined.

7. Serve
Plate pasta in a loose nest, top with shrimp, and finish with parsley and extra Parmesan if desired.

Want to elevate this even further? Add blistered cherry tomatoes or sautéed spinach right before serving, and finish with a light pinch of Key West Mojo to brighten the cream and make the citrus pop.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1½ tsp Everglades Heat, divided
• 3 cups cold, cooked rice (day-old is best)
• 2 eggs, beaten
• ½ cup peas & carrots (or diced bell pepper)
• 3 green onions, sliced (whites & greens separated)
• 2–3 tbsp soy sauce
• 1 tbsp butter
• (Optional finish) squeeze of lime

Directions

1. Season the shrimp
Toss shrimp with ½ tsp Everglades Heat.

2. Sear the shrimp
Heat 1 tbsp olive oil in a skillet or wok over medium-high heat. Cook shrimp 2–3 minutes per side. Remove and set aside.

3. Scramble the eggs
Add remaining oil. Pour in eggs and scramble. Push to side.

4. Fire the rice
Add rice, veggies, and green onion whites. Sprinkle remaining Everglades Heat. Stir-fry 3–4 minutes until hot and slightly crispy.

5. Bring it together
Add soy sauce, butter, and shrimp. Toss 1–2 minutes until glossy and combined.

6. Finish & serve
Top with green onion greens and optional lime. Serve hot.

Ingredients

• 2 lb baby potatoes (Yukon gold or red), halved or quartered
• 2 tbsp olive oil
• 1½ tsp Everglades Heat
• (Optional finish) squeeze of lemon or lime
• (Optional garnish) chopped parsley or green onions

Directions

1. Heat the oven
Preheat oven to 425°F. Line a baking sheet with parchment or lightly oil it.

2. Season the potatoes
Add potatoes to a large bowl. Drizzle with olive oil and sprinkle with Everglades Heat. Toss until evenly coated.

3. Roast
Spread potatoes in a single layer, cut-side down if possible. Roast 30–35 minutes, flipping once halfway through, until golden brown, crispy on the edges, and fork-tender inside.

4. Finish & serve
Remove from oven. Optional: light squeeze of citrus to brighten the heat and a sprinkle of herbs for color. Serve hot.

Want to deepen the flavor? Finish with a light pinch of Low Tide Smoke Dust right after roasting. The added smoke rounds out the heat and gives these potatoes serious cookout energy.

Ingredients

• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup carrots, thinly sliced on a bias
• 1 cup snow peas, trimmed
• ½ red onion, sliced
• 1–1¼ tsp Everglades Heat
• (Optional finish) squeeze of lemon or lime

Directions

1. Heat the pan
Heat a large skillet over medium-high heat. Add olive oil and let it get hot.

2. Start with the firm veggies
Add carrots and red onion. Cook 2–3 minutes, stirring occasionally, until they begin to soften.

3. Add the rest
Add bell pepper, zucchini, yellow squash, and snow peas. Cook 4–5 minutes until tender-crisp with light char.

4. Season
Sprinkle with Everglades Heat and toss well. Cook 1–2 minutes more so the spice blooms.

5. Finish & serve
Remove from heat. Optional: squeeze of citrus and herbs for color. Serve immediately.

Want next-level flavor? Add a small knob of butter at the end with a light pinch of Key West Mojo. The citrus smooths the heat and gives the veggies a glossy, restaurant-style finish.

Ingredients

• 1 lb shrimp
• 1 bunch asparagus
• 1 tbsp olive oil
• 1 tsp Key West Mojo
• 1 tbsp lemon juice
• 1 tbsp melted butter

Directions

Ingredients

• 2 swordfish steaks
• (Substitutes: mahi-mahi, grouper, or halibut)
• 1 tbsp olive oil
• 1 tsp Key West Mojo
• 1 tbsp lemon juice
• 1 tbsp butter

Avoid delicate, flaky fish like flounder, cod, or haddock for this method.

Directions

1. Prep the fish
Brush fish with olive oil and season evenly with Key West Mojo.

2. Grill
Preheat grill to medium-high heat. Grill fish 3–4 minutes per side until cooked through and lightly charred.

3. Finish
Remove from grill and immediately finish with lemon juice and butter.

Want restaurant-level finish? Add a light sprinkle of Key West Mojo right after grilling and finish with a quick drizzle of olive oil. That final layer wakes everything up and gives the fish a clean citrus pop.

Ingredients

• 1 pork tenderloin
• 1 tbsp olive oil
• 1½ tsp Key West Mojo
• ¼ cup white wine
• 2 tbsp butter
• 1 tbsp lemon juice

Directions

1. Slice the pork
Slice tenderloin into 1–1½ inch medallions.

2. Season
Season evenly with Key West Mojo.

3. Sear
Heat olive oil in a skillet over medium-high heat. Sear medallions 2–3 minutes per side until golden. Remove and set aside.

4. Build the sauce
Deglaze the pan with white wine, scraping up the browned bits. Add butter and lemon juice, letting it melt into a light sauce.

5. Finish
Return pork to the pan and spoon sauce over the medallions until warmed through.

Want to take this up a notch? Add a splash of chicken broth with the wine and finish with a small pinch of Everglades Heat for a subtle kick that rounds out the citrus and butter.

Ingredients

• 8 oz pasta (penne, linguine, or your choice)
• 1 tbsp olive oil
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tsp Key West Mojo
• 1 tbsp lemon juice
• 1 tbsp butter
• (Optional) grated Parmesan

Directions

1. Cook pasta
Cook pasta in salted water according to package directions. Reserve a splash of pasta water, then drain.

2. Sauté vegetables
Heat olive oil in a skillet over medium heat. Add zucchini and tomatoes. Cook 4–5 minutes until tender and lightly caramelized.

3. Build flavor
Add garlic and Key West Mojo. Cook 30 seconds until fragrant.

4. Finish sauce
Add lemon juice and butter. Stir until glossy. Add a splash of pasta water if needed to loosen the sauce.

5. Toss
Add pasta and toss until evenly coated.

6. Serve
Serve hot with optional Parmesan.

Want to take it up a notch? Add grilled shrimp or chicken for protein, or finish with a light sprinkle of Coconut Lime Salt to layer in a subtle citrus contrast that makes the dish pop.

Ingredients

• 2 chicken breasts
• 1 cup uncooked rice
• 2 cups chicken broth
• 1½ tsp Key West Mojo
• ½ small onion, diced
• 1 tbsp olive oil
• 1 tbsp lemon juice

Directions

1. Build the base
In a baking dish, combine rice, broth, diced onion, olive oil, and ½ tsp Key West Mojo.

2. Season the chicken
Coat chicken breasts evenly with the remaining Key West Mojo.

3. Bake covered
Place chicken on top of the rice mixture. Cover tightly with foil and bake at 375°F for 40 minutes.

4. Finish
Remove foil, drizzle with lemon juice, and bake uncovered for 5 more minutes.

5. Serve
Let rest a few minutes, then fluff the rice and serve.

Want deeper flavor? Sear the chicken for 2–3 minutes per side before baking. It builds a richer base and adds that golden crust. For a fresh finish, sprinkle a pinch of Coconut Lime Salt right before serving to brighten everything up.

Ingredients

• 1½ lb boneless, skinless chicken breast or thighs, sliced thin
• 2 tbsp olive oil, divided
• 1½ tsp Island Breeze, divided
• 1 red bell pepper, sliced
• 1 cup snow peas or snap peas
• 1 cup fresh mango, diced
• 2 cloves garlic, minced
• 2–3 tbsp soy sauce (or coconut aminos)
• (Optional finish) squeeze of lime
• Cooked rice, for serving

Directions

Ingredients

• 2 boneless, skinless chicken breasts, sliced
• 1 tbsp olive oil
• 1½ tsp Island Breeze (divided)
• 2 tbsp butter
• 3 cloves garlic, minced
• ½ cup coconut milk (full-fat preferred)
• ½ cup heavy cream
• 2 tbsp dark or golden rum
• ¾ cup freshly grated Parmesan cheese
• 8 oz penne or fettuccine
• Black pepper, to taste
• (Optional finish) chopped parsley or basil

Directions

1. Cook the pasta
Bring a pot of salted water to a boil. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain.

2. Season & cook the chicken
Heat olive oil in a skillet over medium-high heat. Season chicken with 1 tsp Island Breeze and cook 4–5 minutes until lightly golden. Remove and set aside.

3. Build the sauce
Lower heat to medium. Add butter and garlic, cooking 30 seconds until fragrant. Pour in coconut milk, heavy cream, and rum. Simmer 2–3 minutes to cook off alcohol.

4. Season the sauce
Stir in Parmesan, remaining ½ tsp Island Breeze, and black pepper. Simmer 3–4 minutes until smooth and slightly thickened.

5. Bring it together
Add pasta and chicken back to the skillet. Toss to coat. Add reserved pasta water if needed to loosen the sauce.

6. Serve
Plate hot and finish with herbs if desired.

Want to take this over the top? Add a handful of diced mango or pineapple right at the end and finish with a light squeeze of lime. That sweet-citrus pop cuts through the cream and makes the island flavors sing.

Ingredients

• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• ½ cup shredded carrots
• ¼ cup thinly sliced red onion
• ¼ cup chopped fresh pineapple (or mango)
• 2 tbsp olive oil
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp honey or agave
• 1 tsp Island Breeze
• (Optional finish) squeeze of lime

Directions

1. Build the slaw
Add cabbage, carrots, red onion, and pineapple to a large bowl.

2. Make the dressing
In a small bowl, whisk together olive oil, vinegar, honey, and Island Breeze.

3. Toss
Pour dressing over the slaw and toss until evenly coated.

4. Rest
Let slaw sit 5–10 minutes to soften slightly and allow flavors to come together.

5. Finish & serve
Optional squeeze of lime for extra brightness. Serve chilled or at room temperature.

• Island Breeze Mango Chicken Stir-Fry
• Coconut Rum Island Breeze Chicken Pasta
• Grilled chicken, shrimp, or fish tacos

Want to level it up? Add a small handful of toasted coconut or crushed cashews right before serving. That extra texture turns this from a side into something people keep going back to.

Ingredients

• 2 lb sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1½ tsp Island Breeze
• Black pepper, to taste
• (Optional) drizzle of honey or squeeze of lime
• (Optional) chopped parsley or cilantro

Directions

1. Preheat
Preheat oven to 425°F and line a baking sheet.

2. Season
Toss sweet potatoes with olive oil, Island Breeze, and black pepper until evenly coated.

3. Roast
Spread in a single layer. Roast 30–35 minutes, flipping halfway, until golden and fork-tender.

4. Finish
Drizzle with honey or add a squeeze of lime. Garnish with herbs if desired. Serve hot.

Want next-level caramelization? Make sure the potatoes are completely dry before seasoning and don’t crowd the pan. For a flavor boost, finish with a tiny pinch of Coconut Lime Salt or a light drizzle of honey right out of the oven.

Ingredients

• 1 lb ground turkey (93% lean recommended)
• 1½ tsp Coconut Lime Salt
• ½ tsp garlic powder
• ¼ tsp black pepper
• ½ cup panko breadcrumbs
• ¼ cup unsweetened coconut milk
• 1 large egg
• Zest of 1 lime
• 1 tbsp olive oil (for cooking)

Directions

Serve Them With

• Coconut Lime Rice
• Roasted sweet potatoes
• Wraps, bowls, or lettuce cups

Ingredients

Steak

• 1½ lb sirloin or ribeye steak tips
• 1½ tsp Coconut Lime Salt
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 tbsp olive oil

Coconut Butter

• 4 tbsp unsalted butter, softened
• 1½ tbsp coconut oil (solid)
• 1 tsp minced garlic
• ½ tsp Coconut Lime Salt
• ½ tsp lime zest
• (Optional) squeeze of lime juice

Directions

1. Make the coconut butter
Mash together butter, coconut oil, garlic, Coconut Lime Salt, and lime zest. Set aside at room temperature.

2. Season the steak
Pat steak tips dry. Toss with olive oil, Coconut Lime Salt, garlic powder, and black pepper. Let sit 10 minutes.

3. Sear hard
Heat a cast-iron skillet or grill pan over high heat. Add steak tips in a single layer. Cook 2–3 minutes per side for medium-rare. Let a crust form before flipping.

4. Finish
Remove from heat. Add 2–3 dollops of coconut butter and toss until glossy and coated. Optional squeeze of lime at the end.

Want a next-level finish? Let the steak rest 2–3 minutes before tossing in the butter, then hit it with a final light pinch of Coconut Lime Salt. That last layer locks in flavor and gives you that perfect pop on every bite.

Ingredients

• 1½ lb pork tenderloin, cut into 1½-inch cubes
• 2 cups fresh pineapple chunks
• 1¾ tsp Coconut Lime Salt
• 1 tsp garlic powder
• ½ tsp black pepper
• 2 tbsp olive oil
• Zest of 1 lime
• Wooden or metal skewers

Directions

1. Marinate
Toss pork with olive oil, Coconut Lime Salt, garlic powder, black pepper, and lime zest. Cover and refrigerate 30 minutes.

2. Build skewers
Thread pork and pineapple alternately onto skewers. Don’t pack too tight.

3. Grill
Preheat grill to medium-high. Grill 3–4 minutes per side, rotating until pork reaches 145°F and pineapple is caramelized.

4. Rest
Remove and let rest 3–5 minutes. Optional finish with lime and a light sprinkle of Coconut Lime Salt.

Want that glossy, irresistible finish? Brush the skewers lightly with a mix of melted butter and a touch of honey in the last minute of grilling. It helps the pineapple caramelize and gives the pork a subtle sweet shine.

Ingredients

• 1½ lb boneless, skinless chicken thighs or breasts
• 1¾ tsp Coconut Lime Salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tbsp olive oil

Coconut Lime Sauce

• 1 cup coconut milk
• Zest of 1 lime
• 1 tbsp lime juice
• 1 tsp minced garlic
• ½ tsp Coconut Lime Salt

Optional Add-ins

• ½ cup sliced bell peppers or snap peas
• Chopped cilantro, for garnish

Directions

1. Season
Pat chicken dry. Season both sides with Coconut Lime Salt, black pepper, and garlic powder.

2. Sear
Heat a skillet over medium-high. Add olive oil and chicken. Cook 4–5 minutes per side until golden. Remove and set aside.

3. Build the sauce
Lower heat to medium. Add garlic and cook 30 seconds. Stir in coconut milk, lime zest, lime juice, and Coconut Lime Salt. Simmer 3–4 minutes.

4. Finish
Return chicken and juices to the skillet. Simmer 6–8 minutes until cooked through and sauce thickens. Add veggies during the last 4 minutes if using.

5. Serve
Garnish with cilantro if desired and serve hot.

Want a richer, restaurant-style sauce? Let it reduce an extra 2–3 minutes before adding the chicken back. For a flavor boost, serve over Coconut Lime Rice or finish with a light pinch of Island Breeze for added depth.

Ingredients

• 2 chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tsp Coconut Lime Salt
• 1 cup coconut milk
• ½ cup chicken broth
• 1 tbsp lime juice
• (Optional) fresh cilantro
• Cooked jasmine rice, for serving

Directions

1. Sear the chicken
Heat olive oil in a skillet over medium heat. Add chicken and cook 4–5 minutes until lightly golden.

2. Build the base
Add onion, bell pepper, and garlic. Cook 3 minutes until softened and fragrant.

3. Season
Sprinkle Coconut Lime Salt evenly over the mixture and stir to coat.

4. Simmer
Pour in coconut milk and chicken broth. Reduce heat to medium-low and simmer 8–10 minutes, stirring occasionally.

5. Finish
Stir in lime juice and adjust seasoning if needed.

6. Serve
Serve over jasmine rice and garnish with fresh cilantro if desired.

Want more depth? Add a small spoonful of red curry paste when sautéing the veggies, or finish with a light sprinkle of Island Breeze to layer in a subtle Caribbean twist.

Ingredients

• 2 salmon fillets
• 1 tbsp olive oil
• ¾ tsp Coconut Lime Salt
• 2 tbsp coconut milk
• 1 tbsp lime juice
• 2 cups cooked rice
• ½ cup sliced cucumbers
• ½ cup shredded carrots
• 1 tsp honey (optional)

Directions

1. Preheat
Preheat oven to 400°F and line a baking sheet.

2. Prep the salmon
Place salmon on the sheet, drizzle with olive oil, and season evenly with Coconut Lime Salt.

3. Build the glaze
Whisk coconut milk, lime juice, and honey (if using). Brush over salmon.

4. Bake
Bake 12–14 minutes, until salmon flakes easily and stays juicy.

5. Build the bowl
Add rice to a bowl. Top with salmon, cucumbers, and carrots.

6. Serve
Spoon any remaining glaze over the top and serve immediately.

Want restaurant-level balance? Add a quick drizzle of lime yogurt sauce (Greek yogurt + lime juice + pinch of Coconut Lime Salt) or finish with a light sprinkle of Key West Mojo for a sharper citrus edge that cuts through the richness of the salmon.

Ingredients

Shrimp

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1½ tsp Coconut Lime Salt
• ½ tsp smoked paprika (optional)

Tacos

• 8 small flour or corn tortillas, warmed
• Shredded cabbage or slaw mix
• Diced avocado
• Fresh cilantro

Optional Creamy Drizzle

• ½ cup sour cream or Greek yogurt
• Zest + juice of ½ lime
• ½ tsp Coconut Lime Salt

Directions

1. Season the shrimp
Toss shrimp with olive oil and Coconut Lime Salt until evenly coated.

2. Cook the shrimp
Heat a skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side, until pink, lightly caramelized, and just cooked.

3. Make the drizzle
Whisk sour cream or Greek yogurt with lime zest, lime juice, and Coconut Lime Salt until smooth. Adjust lime if needed.

4. Assemble the tacos
Layer tortillas with slaw or cabbage, shrimp, avocado, drizzle, and cilantro. Serve immediately.

Want these tacos to hit like a food truck in Miami at 1AM? Toss your slaw with a pinch of Key West Mojo and a squeeze of lime before building. It adds a sharp citrus bite that cuts through the cream and makes every bite pop.

Ingredients

• 1 cup jasmine or long-grain white rice
• 1 cup coconut milk
• 1 cup water
• ¾ tsp Coconut Lime Salt
• 1 tsp lime zest
• 1 tbsp butter or coconut oil
• (Optional) squeeze of fresh lime juice
• (Optional) chopped cilantro

Directions

1. Rinse the rice
Rinse under cold water until mostly clear. This keeps the rice light and fluffy.

2. Cook
Add rice, coconut milk, water, and Coconut Lime Salt to a saucepan. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes.

3. Steam
Remove from heat and let sit, covered, 5 minutes.

4. Finish
Fluff with a fork. Stir in butter (or coconut oil) and lime zest. Add a squeeze of lime juice and cilantro if desired.

Want next-level texture? After fluffing, let the rice sit uncovered for 2–3 minutes. It dries slightly and gives you that perfect restaurant-style separation. For extra flavor layering, finish with a tiny pinch of Island Breeze for a subtle tropical kick.

Ingredients

• ½ cup mayo
• 2 tbsp coconut cream
• 2 tsp fresh lime juice
• 1 tsp Coconut Lime Salt
• 1 tsp lime zest
• 1 tsp honey (optional)
• 1 small garlic clove, grated
• ¼ tsp Island Breeze

Directions

1. Mix
Whisk all ingredients together until smooth and creamy.

2. Adjust
Taste and adjust—more lime for brightness, more honey if it needs mellowing.

3. Chill
Refrigerate for at least 20 minutes to let the flavors come together.

Killer On

• Coconut Lime Calamari
• Zucchini Fries
• Shrimp tacos
• Tuna salad
• Grilled vegetables
• Sandwich spreads

Want to level this up? Add a tiny splash of pineapple juice or a pinch of Everglades Heat. The sweetness boosts the coconut, and the heat creates a perfect sweet-heat contrast that keeps people coming back for another dip.

Ingredients

Vegetables

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup carrots, sliced
• ½ red onion, sliced

Seasoning

• 2 tbsp olive oil
• 1½ tsp Coconut Lime Salt
• ½ tsp black pepper

Finish

• 1 tbsp melted butter or coconut oil
• Zest of ½ lime
• Juice of ½ lime

Directions

1. Preheat
Preheat oven to 425°F and line a sheet pan.

2. Prep vegetables
Add all vegetables to a large bowl.

3. Season
Toss with olive oil, Coconut Lime Salt, and black pepper until evenly coated.

4. Roast
Spread in a single layer. Roast 20–25 minutes, stirring once, until caramelized and tender with slight crisp.

5. Finish
Drizzle with melted butter or coconut oil. Add lime zest and juice. Toss lightly.

6. Serve
Serve warm. Optional: top with toasted coconut or fresh herbs.

Want deeper flavor? Don’t overcrowd the pan. Give the vegetables space so they roast instead of steam. For an extra pop, finish with a light pinch of Island Breeze or a tiny sprinkle of Coconut Lime Salt right before serving.

Ingredients

Dry

• 2 cups all-purpose flour
• ¾ tsp baking soda
• ¾ tsp Coconut Lime Salt

Wet

• ½ cup (1 stick) unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 lime

Mix-ins

• ¾ cup bittersweet chocolate chips (60%)
• ¾ cup semisweet chocolate chips
• ½ cup shredded coconut (unsweetened)

Directions

1. Preheat
Preheat oven to 350°F. Line baking sheets with parchment.

2. Mix dry
Whisk flour, baking soda, and Coconut Lime Salt. Set aside.

3. Cream
Mix butter, brown sugar, and granulated sugar until smooth and fluffy (1–2 minutes).

4. Add flavor
Mix in egg, vanilla, and lime zest until just combined.

5. Combine
Add dry ingredients to wet and mix just until no dry flour remains. Do not overmix.

6. Fold in
Gently fold in chocolate chips and shredded coconut.

7. Scoop
Scoop into ~2 oz balls and place 2–3 inches apart.

8. Bake
Bake 12–14 minutes until edges are set and centers look slightly underbaked.

9. Finish
Let rest 5 minutes on the pan, then transfer to a rack.

Right when they come out of the oven, hit each cookie with a tiny pinch of Coconut Lime Salt. That sweet-salty contrast makes the chocolate pop and gives you that high-end bakery finish.