Ingredients
2 tablespoons evaporated milk
2 tablespoons butter
2/3 cup sifted confectioners’ sugar
1 (4-ounce) package shredded coconut
1 pint chocolate marshmallow nut ice cream
Method
Warm the evaporated milk in a small saucepan over low heat until just heated—do not boil. Stir in the butter until melted, then add the sifted confectioners’ sugar and mix until smooth. Fold in the shredded coconut so it is evenly coated with the sweetened milk mixture.
Press the coconut mixture firmly into the bottoms and up the sides of 4 medium muffin tins or custard cups to form coconut cups. Make sure the shells are compact so they hold together. Chill the filled tins in the refrigerator for 2–3 hours, or until the coconut cups are set and firm.
Just before serving, remove the chilled coconut cups from the tins and fill each with a scoop of chocolate marshmallow nut ice cream. Serve immediately. If you like, top with a drizzle of chocolate sauce or a sprinkle of extra shredded coconut for garnish.