1 quart vanilla ice cream 1 cup grated coconut 1/2 cup chocolate liqueur Make ice cream balls using a scoop. Roll in coconut and place in the freezer. To serve, place ice cream balls in dishes and pour the liqueur…
Published May 07, 2008 by
Making sago sweet treats is a great adventure. Trying new things instead of baking the same old cookies is always a great idea.
Wash and drain the tapioca. Bring the water and sugar to a boil; stir in the tapioca and cook until transparent. Add the food coloring. Pour into a greased 8x8 inch pan. Chill. Cut in squares and coat all sides with coconut.