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.