- 1/2 cup sweetened shredded coconut
- 2 pints strawberry ice cream
- 1/2 cup 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.