Ice-cream On A Coconut Crust ( Eggless Desserts Recipe)
by Tarla Dalal
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Savour the scrumptiously contrasting textures of soft ice-cream on a crispy roasted coconut base. The coconut base is so tasty that it can be considered a dessert or a quick snack by itself. You can scoop out any flavour of ice-cream onto the crust, and voila, you have before you ice-cream on a coconut crust.
- Dry roast the coconut in a broad non-stick pan on a medium flame for approx. 8 to 10 minutes or till the coconut turns light brown in colour, while stirring continuously.
- Add the butter and sugar and mix well.
- Spread the coconut mixture evenly into a 175 mm. (7") loose-bottomed cake tin and press gently.
- Refrigerate for atleast 30 minutes and keep aside.
- Just before serving, demould the coconut crust and cut into 4 equal wedges.
- Place the wedges in a serving plate, top each wedge with a scoop of strawberry ice-cream.
- Serve immediately garnished with strawberry halves.
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