sweetened shredded coconut
strawberry ice cream
seedless raspberry jam
- Heat oven to 350° F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 6 minutes. Let cool.
- Dividing evenly among eight 4-ounce freezer-safe cups, layer the ice cream and jam, then sprinkle with the toasted coconut. Freeze for up to 12 hours.