Categories: frozen dessert

Ingredients

• 1 pint vanilla ice cream
• 1 can (4 oz.) flaked coconut
• 1/3 cup each pineapple and apricot preserves
• 1/4 cup light rum
• 2 bananas, thinly sliced

Directions

1. With round ice cream scoop, shape ice cream in 6 balls. Roll in coconut, put on waxed paper lined baking sheet and put back in freezer until ready to serve.
2. Mix preserves together in saucepan. Add rum, place on grill and heat, stirring until mixture begins to boil. Remove from heat and stir in bananas. Serve warm over balls.

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