Coconut Ice Cream Nests Food

NO BAKE CHOCOLATE COCONUT NESTS

Steps:

• Preheat oven to 400°F. Spread the shredded coconut onto a baking sheet for toasting. Place in oven for 5-10 minutes, until coconut is a light golden brown color. Make sure to stay in the kitchen watch the coconut, as it can easily go from toasted to burnt. Alternately, you can toast the coconut in a pan on the stove-top.
• Let toasted coconut cool on baking sheet while melting chocolate. Add chocolate chips to a microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted. Add cooled coconut and melted chocolate into a large bowl and toss to combine. Use a spoon or ice cream scoop to scoop about 2-3 Tablespoons of the coconut chocolate mixture onto a piece of parchment and shape into a nest. Top each nest with 2-3 eggs. Repeat with remaining ingredients.
• Let nests set at room temperature or place in the fridge or freezer to speed up the process. Store leftover nests in an airtight container at room temp for 4-5 days or in the fridge for longer storage. If you store them in the fridge, let sit for about 5-10 minutes before eating.

EASTER ICE CREAM NESTS

Steps:

• GREASE 6 muffin cups.
• MICROWAVE 12 Nestlé Nesteggs in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 50 seconds; STIR. The Nesteggs may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
• COMBINE marshmallows, butter and corn syrup in medium bowl. Microwave on HIGH power for 15 seconds. Stir until marshmallows are almost melted. Add melted chocolate, cereal and coconut; mix well.
• PRESS mixture onto bottoms and up sides of prepared muffin cups. Refrigerate for 1 hour. Remove chocolate nests carefully with a small spatula. Let stand at room temperature for 10 to 15 minutes.
• PLACE small scoop of vanilla ice cream inside each nest. Top each with 1 whole Nestlé Nestegg; drizzle with chocolate syrup.

COCONUT ICE CREAM NESTS

Steps:

• Mix ingredients well.
• Drop by heaping tablespoonful onto baking sheet covered with parchment paper.
• Shape into 2 inch rounds, making a depression in each center.
• Bake at 350 degrees for 17 minutes or until golden brown.
• Remove from paper at once.
• Cool and fill with your favorite flavored ice cream.

COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.