Ice Cream With Toasted Coconut Topping Recipe - Cooking Index
1 cup | 93g / 3.3oz | Shredded coconut |
1 | Peanut topping - (2 oz) | |
= (found on baking aisle) | ||
1 cup | 62g / 2.2oz | Frosted corn flakes |
1 | Vanilla or coconut ice cream |
Lightly toast coconut in a moderate oven (300 degrees) or toaster oven in a pie tin until golden, 5 to 8 minutes. Combine toasted coconut with nuts in a bowl. Place frosted corn flakes in a plastic food storage bag and crush into small bits. Add corn flakes to coconut and nuts.
Scoop ice cream into dessert dishes and sprinkle liberally with topping.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B01) - from the TV FOOD NETWORK
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