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Ice Cream with Toasted Coconut Topping (Rachael Ray) Recipe

Ice Cream with Toasted Coconut Topping (Rachael Ray) Recipe

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Ice Cream with Toasted Coconut Topping (Rachael Ray)

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Ingredients:

Serving

1 cup shredded coconut
1 (2 oz package) peanut topping , found on baking aisle
1 cup frosted corn flakes
1 pint vanilla or coconut ice cream

Directions:

Lightly toast coconut in a moderate oven (300 degrees F) or toaster oven in a pie tin until golden, 5 to 8 minutes. Combine toasted coconut with nuts in a bowl. Place frosted corn flakes in a plastic food storage bag and crush into small bits. Add corn flakes to coconut and nuts. Scoop ice cream into dessert dishes and sprinkle liberally with topping.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	480.86 Kcal (2013 kJ)
Calories from fat	104.49 Kcal
		% Daily Value*
Total Fat	11.61g	18%
Sodium	72.17mg	3%
Potassium	286.67mg	6%
Total Carbs	31.36g	10%
Sugars	24.16g	97%
Dietary Fiber	1.86g	7%
Protein	3.04g	6%
Vitamin C	0.2mg	0%
Iron	0.9mg	5%
Calcium	24.1mg	2%

Amount Per 100 g
Calories	342.26 Kcal (1433 kJ)
Calories from fat	74.38 Kcal
		% Daily Value*
Total Fat	8.26g	18%
Sodium	51.37mg	3%
Potassium	204.04mg	6%
Total Carbs	22.32g	10%
Sugars	17.2g	97%
Dietary Fiber	1.33g	7%
Protein	2.16g	6%
Vitamin C	0.2mg	0%
Iron	0.7mg	5%
Calcium	17.2mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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