- 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.