Heat oven to 350F (175C). Spread
coconut on a shallow pan and toast in oven until golden, about 10
minutes. Cool. Spoon ice cream into 6 serving dishes. Spoon some of
the coffee liqueur over each serving. Sprinkle each with 2 tbsp
(30ml) of the coconut. Serve immediately.
Note: If you can't get coffee ice
cream, vanilla is good for this dessert, too. Or you can soften
vanilla ice cream by creaming with a wooden spoon or beating with
electric mixer in a chilled bowl (work quickly so ice cream softens
but doesn't melt) and stirring in 2 tsp (10ml) powdered instant
coffee. Freeze the ice cream again until firm before making dessert.