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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A crunchy coconut and macadamia nut garnish pairs well with this cool and creamy dessert. Charlotte Mallet-Prevost, Frederick, Maryland Ingredients:
1-1/3 cups water |
2/3 cup sugar |
2-1/3 cups flaked coconut, divided |
2 teaspoons vanilla extract |
1 pint heavy whipping cream |
1/3 cup coarsely chopped macadamia nuts |
Directions:
1. In a large saucepan, bring water and sugar to a boil. Cook, uncovered, for 5 minutes. Cool. Stir in 2 cups coconut and vanilla. In a small bowl, beat cream until soft peaks form; fold into coconut mixture. Pour into serving dishes. Cover and freeze overnight.
2. Remove from the freezer 45 minutes before serving. Toast the remaining coconut; sprinkle over dessert. Top with macadamia nuts. Yield: 8 servings.
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