Coconut Milk Ice Cream Tostada Sundae Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Desserts