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Ice Cream with Toasted Coconut Topping

For a complete meal, serve with Spicy Chicken with Peppers and Basil and Thai Salad with Peanut Dressing.


  • 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


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.

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