MANGO ICE CREAM WITH TOASTED COCONUT
This was the dessert du jour the summer of ‘07 when our daughter was home from Africa for a visit. I made it up on the spur of the moment one night and from then on it was requested every night. And, what could be easier? You can toast the coconut earlier- leave in the skillet and warm it up right before rolling the ice cream in it- the combo of warm and crunchy and cold and creamy is heavenly even for this take it or leave dessert person.
Haagen- Dazs mango ice cream
sweetened flaked coconut
In a skillet toast the coconut in a single layer on medium heat. Keep stirring and moving the coconut around so not to burn. This is a slow process- it should take about 6-7 minutes. The coconut should end up being about 75 % toasted. If you did it any longer some of coconut will get too toasty and taste burnt.
Transfer the toasted coconut to a plate
Using a small scoop- or melon baller make balls of ice cream and roll it in the coconut. Serve with fresh berries in season and a little sprinkling of the coconut. That’s all there is to it!