Provided by Rachael Ray : Food Network
Categories dessert
Time 17m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven or toaster oven to 325 degrees F. Place the coconut on a small cookie sheet and spice it up with cloves, allspice and cinnamon. Toast coconut 10 to 12 minutes to deep golden. Cool.
- Chop honey roasted peanuts by hand or in processor. Reserve.
- Remove lid to caramel sauce topping and place in microwave. Microwave the sauce on high 45 seconds to warm it through.
- Fill dessert bowls with butter pecan ice cream and top with caramel sauce, whipped cream, chopped nuts and spiced, toasted coconut.
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