Ice Cream with Toasted Coconut Topping
- 1 cup shredded coconut
- 1 (2 ounce package) peanut topping, found on baking aisle
- 1 cup frosted corn flakes
- 1 pint vanilla or coconut ice cream
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.
Recipe courtesy of Rachael Ray