Joyce Lee
Hands-On Time
10 Mins
Total Time
20 Mins
Serves 8

How to Make It

Step 1

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.

Step 2

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.

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