Heat the raspberry
sauce and add the liqueur. Pour the sauce over 2 scoops of ice cream,
spoon the raspberries on the sauce and sprinkle the cookies on top.
For Raspberry ice cream, check out
marbled raspberry ice cream.
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Beat the egg whites
until fluffy. Melt the chocolate with 4 tablespoons coconut milk, stir
in the egg yolks. Mix the chocolate mixture with the coconut milk, condensed
milk, almost all of the grated coconut and stir in the egg whites carefully.
Freeze for at least 4 hours, stir occasionally. Sprinkle with grated
coconut.
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