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“Refreshing, flakey cherry coconut ice cream. Ideal as a summer dessert. To be enjoyed with your dear ones. DELICIOSSSO!!!”

Ingredients Nutrition


  1. Brown the coconut in advance and store in an airtight jar. Coat the ice cream balls with the coconut early in the day and freeze so you can serve them with little delay. For a flavor change, substitue coffee liqueur for the anisette.
  2. Spread coconut in a large shallow pan.
  3. Bake at 350 degrees for 7-8 minutes, until golden brown. Turn into a small pie pan. Cool.
  4. Roll ice cream scoops in the coconut to cover all sides. Place in a pan. Cover and freeze until ready to serve.
  5. At serving time, arrange coated ice cream balls in serving dishes. Sprinkle each with a tablespoons of pecans, and decorate with the cherry wedges if using them.
  6. Spoon 1 tablespoons anisette over each ball and serve immediately.

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