Instructions: 1. 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.

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