Try this Coconut Milk Ice Cream Tostada Sundae recipe, or contribute your own.
Suggest a better description1. Place the coconut in an ungreased skillet and stir over medium heat until dotted with golden brown spots, about 2 minutes. 2. To assemble, place 2 or 3 scoops Coconut Milk Ice Cream in the center of each tostada cup. Top with Pineapple-Anisette Sauce and the toasted coconut strips. Eat right away. from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman typed by Tiffany Hall-Graham Date: Thu, 20 Jun 1996 20:07:54 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) MM-Recipes Digest V3 #172 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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