Ice Cream With Toasted Coconut Topping Recipe
Servings: 4
Ingredients
- 1 c. shredded coconut
- 1 pkt peanut topping - (2 ounce) (found on baking aisle)
- 1 c. frosted corn flakes
- 1 pt vanilla or possibly coconut ice cream
Directions
- Lightly toast coconut in a moderate oven (300 degrees) or possibly toaster oven in a pie tin till golden brown, 5 to 8 min. Combine toasted coconut with nuts in a bowl. Place frosted corn flakes in a plastic food storage bag and crush into small bits. Add in corn flakes to coconut and nuts.
- Scoop ice cream into dessert dishes and sprinkle liberally with topping.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 373 | |
| Calories from Fat 30 | 8% |
| Total Fat 3.57g | 4% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 198mg | 6% |
| Total Carbs 23.83g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 17.68g | 12% |
| Protein 0.84g | 1% |
