Carob Crinkle Cups
|Milk carob chips||1 1⁄2 Cup (24 tbs)|
|Vanilla ice cream/Fresh strawberry sorbet||1 Quart|
|Custard sauce||1 1⁄2 Cup (24 tbs)|
|Flaked unsweetened coconut||1⁄2 Cup (8 tbs)|
Line a 6-cup muffin tin with foil liners.
In top of a double boiler set over simmering water, melt carob chips and butter together.
Remove from heat, and cool until thick enough to coat the back of a spoon.
Divide mixture among foil liners.
Spread up sides and on bottoms of liner with the back of a spoon.
Do this in layers until carob is thick on sides as well as on bottom.