Instructions: To toast coconut shreds, spread shreds in ungreased skillet and cook over low heat for about 10 minutes, stirring often to prevent burning, or until shreds begin to brown. Set aside.

Combine pina colada mix, drained pineapple, coconut milk, vanilla extract and sugar in large mixing bowl, and stir to combine well. Pour mixture into ice cream freezer container and churn according to manufacturers directions.

When firm, scoop mixture into container, cover and freeze for 30 minutes, if needed to firm. To serve, garnish each portion generously with toasted coconut.

This recipe yields 1 1/2 quarts.

Comments: Toasting the coconut shreds intensifies the coconut flavor and turns them golden brown for an attractive garnish.

Description: "This frozen treat inspires thoughts of sun-drenched tropical beaches."
Yield: 1 1/2 quarts

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