Directions:
- In a skillet, melt 1/2 cup butter. Add coconut; cook and stir until golden brown. Remove from the heat. Stir in brown sugar and pecans; mix well. Set aside 1 cup.
- Press remaining coconut mixture onto the bottom and up the sides of a greased 13-in. x 9-in. dish.
- In a saucepan over medium heat, melt the chocolate and remaining butter. Add sugar and milk. Bring to a slow boil; cook for 5 minutes. Remove from the heat; stir in vanilla. Cool; pour over coconut mixture.
- Spread ice cream over top. Sprinkle with the reserved coconut mixture. Freeze for 6-8 hours or overnight.
- Remove from the freezer 15 minutes before serving. The dessert may be frozen for up to 2 months. Yield: 16-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.06 Kcal (1252 kJ) | ||
| Calories from fat | 175.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.52g | 30% | |
|---|---|---|---|
| Cholesterol | 33.38mg | 11% | |
| Sodium | 43.75mg | 2% | |
| Potassium | 217.41mg | 5% | |
| Total Carbs | 32.82g | 11% | |
| Sugars | 24g | 96% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 92.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 184.87 Kcal (774 kJ) | ||
| Calories from fat | 108.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.07g | 30% | |
|---|---|---|---|
| Cholesterol | 20.64mg | 11% | |
| Sodium | 27.04mg | 2% | |
| Potassium | 134.4mg | 5% | |
| Total Carbs | 20.29g | 11% | |
| Sugars | 14.84g | 96% | |
| Dietary Fiber | 2.51g | 16% | |
| Protein | 2.41g | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 3% | |
| Calcium | 57mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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