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