Coconut milk ice cream tostada sundae

6 servings

Ingredients

Quantity Ingredient
1 cup Coconut strips or unsweetened shredded coconut
1 OR
2 Batches Coconut Milk Ice Cream; recipe follows
6 Dessert Tostada Cups; previous recipe
Pineapple-Anisette Sauce; recipe follows

Directions

1. Place the coconut in an ungreased skillet and stir over medium heat until dotted with golden brown spots, about 2 minutes.

2. To assemble, place 2 or 3 scoops Coconut Milk Ice Cream in the center of each tostada cup. Top with Pineapple-Anisette Sauce and the toasted coconut strips. Eat right away.

from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-19-95

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