- 1 ½ cups coconut, shredded
- 1 (1.5 quart) vanilla ice cream
- 1 (15 oz.) can coconut milk
- 1 cup whipped cream
In a frying pan on low heat, toast the coconut in a dry pan for 4-5 minutes. Stir frequently.
In a blender, add the ice cream, 1 cup of the toasted coconut shavings, the can of coconut milk. Pulse or blend until combined. (Note: For a thicker version, place in the freezer for 30 minutes.
Garnish with whipped cream and remaining toasted coconut shavings.
Sponsor: Dan’s Market
