• 4servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 cup shredded coconut

  2. 4 large scoops firm vanilla ice cream

  3. 1/2 cup Hershey's chocolate syrup

  4. canned whipped cream

  5. 4 large ripe strawberries, stemmed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300 degrees. Spread the coconut in a single layer on a sheet pan. Bake 10 to 15 minutes until coconut is light golden brown. Transfer coconut to a pie plate and cool completely. Roll each scoop of ice cream in coconut until well coated, pressing lightly to adhere. Place 1 scoop ice cream in each of 4 bowls. Microwave chocolate syrup 10 to 15 seconds until warm. Pour 2 tbsp. syrup over each ice cream scoop, covering as much as possible. Spray a rosette of whipped cream on top of ice cream. Garnish with strawberries placed upside down on whipped cream.


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