Ice Cream with Toasted Coconut Topping
For a complete meal, serve with Spicy Chicken with Peppers and Basil and Thai Salad with Peanut Dressing.
by Rachael Ray | on 12/03/07
Photo credit: Lisbeth Axell
Ingredients
- 1 cup shredded coconut
- 1 bag peanut topping (2 ounces), found on baking aisle
- 1 cup frosted cornflakes
- 1 pint vanilla or coconut ice cream
Serves 4
Preparation
Lightly toast coconut in a moderate oven (300°F) or toaster oven in a pie tin until golden, 5-8 minutes. Combine toasted coconut with nuts in a bowl. Place frosted cornflakes in a sealable plastic bag and crush into small bits. Add cornflakes to coconut and nuts.
Scoop ice cream into dessert dishes and sprinkle liberally with topping.
