Instructions: Line a baking sheet with waxed paper. In a resealable plastic storage bag, combine the coconut and dry gelatin. Close the bag and shake until the coconut is completely colored; place in a shallow dish.

Scoop the ice cream into 6 balls and roll in the coconut mixture one at a time. Place the coated ice cream balls on the baking sheet, cover loosely, and freeze until firm.

Serve, or cover well and keep frozen until ready to serve.

This recipe yields 6 servings.

Comments: You can make these in as many different colors as there are gelatin colors!

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