Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

Gallery

Credit: Joyce Lee

Recipe Summary

total:
20 mins
hands-on:
10 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

285 calories; fat 11g; saturated fat 8g; cholesterol 20mg; sodium 28mg; protein 2g; carbohydrates 45g; sugars 43g; fiber 1g; calcium 63mg.
Advertisement