On Maui, I discovered a new way to taste coconut: not in the curdled cloud of coconut milk, but in a light, aromatic foam floating above the drink. Back home, I recreated the coconut-lime foam, only to learn how tricky it is to store. In this post I share what makes traditional coconut cocktails unstable, how foam changes the game, and a recipe inspired by Pain in the Coconut from The Plantation House.

Discover the flavor and science behind charring vegetables—from TexMex chili peppers to global fire-roasted traditions. Learn how this simple method transforms flavor, preserves nutrients, and brings cultural stories to life.