Instructions: Lightly toast coconut in a moderate oven (300 degrees) or toaster oven in a pie tin until golden, 5 to 8 minutes. Combine toasted coconut with nuts in a bowl. Place frosted corn flakes in a plastic food storage bag and crush into small bits. Add corn flakes to coconut and nuts.

Scoop ice cream into dessert dishes and sprinkle liberally with topping.

This recipe yields 4 servings.

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