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Ingredients:
1 cup coconut strips or unsweetened shred, ded coco
1 or
2 batches coconut milk ice cream, recipe follows
6 dessert tostada cups, previous recipe
1 pineapple-anisette sauce, recipe follows
Instructions:
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 Pineapple-Anisette Sauce and
the toasted coconut strips. Eat right away.
from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman
typed by Tiffany Hall-Graham
Servings: 6
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
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Coconut Milk Ice Cream Tostada Sundae Recipe brought to you by Mexican Recipes To-Go
