Author Notes
A dairy-free version of a popular Mexican dessert —Leah Bent
Ingredients
- coconut ice cream, shredded coconut flakes, coconut sugar, enjoy life chocolate chips
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1 pint
coconut ice cream
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1 1/2 cups
shredded coconut flakes
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3 tablespoons
coconut sugar
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1/2 cup
enjoy life chocolate chips, melted
Directions
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Scoop ice cream into 4 balls. Place on a tray lined with parchment.
Freeze until very hard.
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While ice cream is freezing, toast coconut in a non-stick pan over medium heat. Stir constantly, so coconut flakes do not burn.
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Toast until golden brown. Remove from heat immediately and pour into a bowl.
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Stir in coconut sugar. Let cool.
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Remove ice cream balls from freezer, and working quickly, roll each one into the coconut mixture. Return to freezer for 30 minutes.
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Right before serving, drizzle with melted chocolate chips.
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