| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Coconut strips or unsweetened shredded coconut (up to) |
| 2 |
|
Batches Coconut Milk Ice Cream; see recipe |
| 6 |
|
Dessert Tostada Cups; see recipe |
|
|
Pineapple-Anisette Sauce; see recipe |
INSTRUCTIONS
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.
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