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Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Toast the coconut on a baking sheet for 8 to 10 minutes, stirring occasionally, until golden. Transfer the toasted coconut to a bowl and let cool slightly. Add the butter and stir until incorporated. Press the coconut evenly over the bottom and up the sides of a 9-inch pie pan. Cover and freeze until firm, about 15 minutes.

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  • Spoon the ice cream into the coconut shell, mounding it slightly in the center and spreading it out to the edges of the shell; be careful not to dislodge any of the coconut. Cover and freeze for at least 45 minutes, or until ready to serve.

Make Ahead

The pie can be frozen for 2 days.

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