This sweet treat features coconut ice cream, which is topped with a fruity salsa with sweet chili sauce and cinnamon crisps.
1/2 gallon vanilla ice cream, slightly softened
1 (15-ounce) can cream of coconut
3/4 cup sweetened flaked coconut, lightly toasted
3/4 cup chopped macadamia nuts
1 small lime
1 1/2 cups chopped fresh mango
1 1/2 cups chopped fresh pineapple
1 kiwifruit, peeled and diced
1/2 cup peeled, seeded, and chopped cucumber
2 tablespoons Asian sweet chili sauce
1/4 teaspoon freshly ground black pepper
2 tablespoons mint leaves, chopped
1/4 cup DOMINO Granulated Sugar
2 teaspoons ground cinnamon
4 (8-inch) MISSION Soft Taco Size Flour Tortillas
4 tablespoons butter, melted
REYNOLDS WRAP Heavy Duty Aluminum Foil
How to Make It
Stir together first 4 ingredients in a large bowl; freeze 8 hours or until firm.
Grate lime rind in a large bowl; squeeze juice from lime and combine with grated rind. Stir in chopped mango and next 6 ingredients. Cover salsa, and chill 2 hours.
Combine sugar and cinnamon in a small bowl.
Brush 1 side of tortillas with melted butter; cut each into 8 wedges or decorative shapes using a cookie cutter. Arrange in a single layer on an aluminum foil-lined baking sheet, and sprinkle evenly with sugar mixture.
Bake at 400° for 7 to 10 minutes or until lightly browned. Cool.
Spoon ice-cream mixture into 8 bowls; top evenly with salsa mixture, and serve with cinnamon crisps. Serve immediately.
Note: For testing purposes only, we used Yeo's Chili Sauce Sweet.