e finely chopped).
Add coconut and butter, pulse until combined
For coconut ice cream, fold coconut and liqueur through slightly softened ice cream. Cover and freeze for
For the coconut ice cream, fold coconut and liqueur into ice cream. Cover; freeze about 3 hours or overnight.
For the pineapple, toss pineapple, liqueur and sugar in large bowl.
Cook pineapple on heated greased grill pan (or the grill) until browned both sides.
Serve pineapple slices with coconut ice cream.
Roll ice-cream scoops in coconut to coat. Place on a
Place the coconut and 2 cups boiling water
ix the coconut cream and lemon juice until smooth. Beat the ice cream until
Remove ice cream from the freezer and let stand at room temperature to soften slightly.
Spoon softened ice cream into a large bowl. Gently stir in coconut, lime peel and juice, and coconut extract.
Return ice cream to container. Freeze overnight until firm. Serve scoops sprinkled with lime peel.
Place the coconut on a large, flat plate. Scoop the ice cream, using
Place pineapple in a blender and process until smooth. Pour evenly into eight 1/3-cup ice pop molds.
Place ice cream in a large bowl. Stir in coconut. Spoon ice cream into the molds over pineapple. Insert sticks.
Freeze for 6 hours, until set. Dip base of molds into hot water to remove.
an.
Meanwhile, place the coconut in a dry pan and
flat surface. Mix the coconut and crushed graham crackers together
whirl crumbs and coconut until well blended and coconut is very finely
ntil thick.
Mix margarine, coconut, graham cracker crumbs and pecan
Combine crackers and melted butter, reserving 1/4 cup crumbs. Pat remaining crumbs into bottom of 9 x 13-inch baking pan.
Let ice cream stand at room temperature for about 1/2 hour to soften. Add milk and pudding mix to ice cream and beat until smooth.
Pour over cracker crumbs.
Refrigerate to chill and set.
When ready to serve, spread with whipped topping and sprinkle with reserved 1/4 cup crumbs.
Tastes like good coconut cream pie!
Mix cracker and margarine and line a 9 x 13-inch pan.
Mix pudding with milk.
Add vanilla ice cream.
Mix well with mixer. Pour over crackers.
Ice with Cool Whip and top with coconut. Store in refrigerator.
Make ice cream balls in advance, using a scoop.
Roll in coconut.
Place on cookie sheet; place in freezer until ready to serve.
Looks beautiful in sherbet glasses.
Pour over ice cream balls.
For a more gourmet taste, use Kahlua instead of chocolate syrup.
Roll crackers into crumbs; stir in melted margarine.
Put half of the crumbs in the bottom of a 9 x 13-inch pan.
Save half for topping.
Mix milk and pudding and add slightly softened ice cream and Cool Whip; mix thoroughly.
Pour on top of crumbs, then sprinkle remaining crumbs over the top.
Store in freezer.
Thaw slightly for 15 to 30 minutes before serving.
Scoop vanilla ice cream into balls.
Roll in toasted coconut and pack lightly as you roll.
Put in plastic container and freeze.
When ready to serve, place 3 toasted coconut balls in a dish, stripe with syrup and top with dab of Cool Whip.
Combine margarine and crushed Ritz crackers.
Reserve 1/2 cup mixture for topping.
Press remaining mixture into 9 x 13-inch pan.
Combine softened ice cream, instant coconut pudding and milk.
Beat well with mixer until well combined.
Pour over cracker base.
Sprinkle reserved crumbs over top.
Freeze until set.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.