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Ingredients Jump to Instructions ↓

  1. 1 cup 93g / 3 1/3oz Coconut strips or - unsweetened shredded

  2. 1 Or 2 Coconut milk ice - cream; recipe follow

  3. 6 Dessert tostada cups - previous recipe

  4. Pineapple-anisette sauce - recipe follows

Instructions Jump to Ingredients ↑

  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.

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