Ice Cream with Toasted Coconut Topping
Lightly toast coconut in a moderate oven (300 degrees F) or toaster oven in a pie tin until golden, 5 to 8 minutes. Combine toasted coconut with nuts in a bowl. Place frosted corn flakes in a plastic food storage bag and crush into small bits. Add corn flakes to coconut and nuts. Scoop ice cream into dessert dishes and sprinkle liberally with topping.