Coconut Snowball Cocoa
Makes 8 6-ounce servings • From the kitchen of Ariana Case
Ingredients
1 pint vanilla ice cream
1 cup coconut flakes
1/2 cup unsweetened cocoa
1 quart milk
1/2 cup dark rum (optional)
3/4 to 1 cup cream of coconut
1 teaspoon coconut extract
1/2 cup chocolate flavored chocolate sauce
8 maraschino cherries
Directions
Scoop ice cream into 8 small balls and immediately roll in coconut.
Place on wax paper lined baking sheet, freeze until ready to use.
Whisk cocoa into milk in a large saucepan.
Stir in rum, if desired, cream of coconut and coconut extract.
Bring to a simmer over medium high heat.
Pour into 8 large heat-proof mugs. Float ice cream balls in cocoa.
If desired drizzle each ice cream ball with chocolate sauce and top with a cherry.
