Recipe - Coconut Milk Ice Cream Tostada Sundae

1 cup Coconut strips or
unsweetened shredded
coconut
1 (up to)
2 Batches Coconut Milk Ice
Cream; see recipe
6 Dessert Tostada Cups; see
recipe
PineappleAnisette Sauce;
see recipe

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 PineappleAnisette Sauce and the toasted
coconut strips. Eat right away.

from The WellFilled Tortilla by Victoria Wise and Susanna Hoffman typed by
Tiffany HallGraham

Date: Thu, 20 Jun 1996 20:07:54 0500

From: pickell@cyberspc.mb.ca (S.Pickell)

MMRecipes Digest V3 #172

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.