Title: Coconut Milk Ice Cream Tostada Sundae
Categories: Dessert
Yield: 6 Servings

1 c Coconut strips or
-unsweetened shredded
-coconut
1 -(up to)
2 Batches Coconut Milk Ice
-Cream; see recipe
6 Dessert Tostada Cups; see
-recipe
Pineapple-Anisette 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 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

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

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

MM-Recipes Digest V3 #172

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